Add the onion with a pinch of sea salt and sauté for 2 to 3 minutes, until softened.
Stir in the ginger and garlic and cook until fragrant.
Add the vegetable stock, Jerusalem artichokes, carrot, lemon juice and zest, coconut aminos and fish sauce and bring the soup to a boil.
Reduce the heat to a simmer, cover and cook for 15 to 20 minutes, until vegetables are well cooked.
Stir in the coconut yogurt and remove from heat.
Transfer the soup to a blender and process until smooth. Adjust salt as needed.
Now make the garnish. Heat the coconut oil in a medium frying pan over medium heat. Add the artichoke and carrot slices and cook on each side until slightly brown.
Serve the soup topped with the garnish and freshly grated lemon zest.
Notes
Variations: Omit lemon juice and zest for a more traditional flavor.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-jerusalem-artichoke-soup/