Carrot Ginger Coconut Soup

• 2 (16 ounce) bags baby carrots
• 2 inches fresh grated ginger (~2 T) or 1 tablespoon store bought pureed ginger paste
• 2 tablespoons butter or 2 tablespoons olive oil
• 1/2 large onion, finely chopped
• 2 shallots, finely chopped
• 1 -2 cloves smashed and chopped garlic
• 2 teaspoons tomato paste
• 1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock
• 3 (12 ounce) cans thai style coconut cream (the top solidified part of the coconut milk that forms when the can is undisturbed)
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper

1. Saute Onions and shallots for 2 minutes in butter or olive oil on medium heat. Add grated ginger and finely chopped garlic and saute on low for an additional 2 minutes or until translucent. Do not brown garlic. Chop baby carrots into thirds and add to the onion mixture along with the tomato paste, mix well. Saute 1 - 2 minute on low, and then degalze pan with chicken or vegetable stock. Bring to a simmer and cook on Medium high to reduce liquids by about a third by cooking for 25 minutes. Do not overcook, or soup will not have a bright orange color. Carrots should be fork tender. Transfer to a bowl and use an immersion blender or a regular stand blender and blend thoroughly. Soup should be thick. Add 3 cans of coconut cream (the top part of the cocnut milk can that is solified).
2. Conitinue to reduce to desired thickness. Adjust salt and pepper to taste. Add 1 t lemon juice.
3. Serve hot with sprinkled parsley on top.

baby carrots, ginger, butter, onion, shallots, garlic, tomato paste, chicken, thai style coconut cream, lemon juice, salt, pepper

Taken from www.food.com/recipe/carrot-ginger-coconut-soup-527081 (may not work)