Carrot Coconut Soup

Makes 8 Quarts (freeze the remaining soup in single use containers & enjoy all winter.)

Ingredients:

2 tablespoons olive oil
6 medium yellow onions, diced
6 pounds carrots, peeled and sliced into 1/4 inch rounds
6 garlic cloves, minced
3 quarts vegetable broth or chicken broth
3 13.5-ounce cans unsweetened coconut milk, well stirred
1/4 cup peeled and minced ginger root
Salt and ground white pepper
2 cups slivered almonds, toasted
2 medium baguettes
Paprika, optional
2 cups Creme Fraiche

Directions:

1. In the stockpot, heat the oil over medium-high heat and sauté the onions until soft, about 7 minutes. Add the carrots and sauté until they start to soften, 10 to 15 minutes. Add the garlic and continue to cook for 2 to 3 more minutes, stirring frequently. Reduce the heat so the mixture doesn’t scorch.

2. Add the broth, coconut milk and ginger and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes or until the carrots are very soft. Puree with an immersion blender until silky smooth. Salt and pepper to taste.

For Delivery: Include one quarter of the almonds, bread, and creme fraiche.

To Serve: Reheat and garnish with toasted almonds, a dollop of creme fraiche, and a dusting of paprika. Serve the bread alongside.