Preheat a large non-stick skillet with a lid over medium heat (you’ll use the lid later).

Once it’s heated, add the carrots.

Water saute the carrots for a few minutes until starting to soften, stirring every minute and adding water 1 Tablespoon at a time as needed.

Add the onions and saute for a few minutes until starting to turn translucent, stirring every minute and adding water 1 Tablespoon at a time as needed.

Add the celery and saute for two minutes, stirring once and adding water 1 Tablespoon at a time as needed.

Cover the carrots, onion, and celery with the lid and turn heat down to medium low.

Cook for five minutes or until completely tender.

Transfer everything from the skillet to a blender.

Use the cup of water to deglaze the skillet, scraping up any brown bits from the bottom of the skillet.

Add the water from the skillet to the blender.

Add the coconut aminos and garlic granules to the blender.

Starting on low speed, blend until completely smooth. Be sure to stop every so often to let the steam out of the blender.