Carrot Ginger Soup

Ingredients:
2 lbs carrots
3 Tablespoons olive oil
1 Tablespoon sesame oil
1 red onion, diced
3 garlic cloves, chopped fine
1.5 Tablespoons chopped ginger
1 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon red pepper flakes
1 Tablespoon fresh cilantro, chopped
4 cups vegetable stock
1 cup coconut milk
salt & pepper to taste

Instructions:
Cut unpeeled carrots into chunks, toss with olive oil, salt, & pepper. Roast in oven at 350 degrees for 20 to 30 minutes, or unGl tender. Set aside.

Heat olive oil & sesame oil in a large pot. Sauté onion, garlic, ginger, and add the spices (coriander, curry powder, and red pepper flakes, and fresh cilantro). Then add the vegetable stock, the coconut milk, the roasted carrots, and salt and pepper to taste, then cook over medium heat for about 15 minutes. Remove from heat and allow soup to cool.

When soup is cool, process in batches in a blender until smooth.

To serve: reheat soup and garnish with toasted coconut, toasted cashews, and/or chopped fresh cilantro, if desired.

Note: if you want to sweeten the soup, add honey to taste. Optional garnish… toasted coconut, toasted cashews, and chopped fresh cilantro, or coconut shrimp