Carrot, Ginger, & Coconut Milk Soup



• ½ sweet onion - diced

• 2 oz fresh ginger - peeled and sliced

• 1 lb bag organic baby carrots

• 1 32 oz box chicken stock

• 1 can coconut milk


1. In a soup pot sweat the onion and ginger till fragrant and onion is translucent 3-5 minutes. You don't want any dark color on the onion. Add the carrots and cook a few minutes more. Add the stock, bring to a boil, skim, reduce heat, cover and cook at a simmer for about 45 minutes. Add coconut milk, bring back to a boil, lower heat and simmer another 10 minutes. Turn off heat and let cool a bit. When the soup is cool enough to handle puree in a blender till smooth and creamy. That's it. Enjoy!

Erica Shambley