Carrot Ginger Bisque

• 8 carrots peeled and sliced
• 1 tomato
• 1 sweet potato Medium, . peeled and sliced
• 1/2 onion chopped
• 4 garlic cloves diced
• 2 tablespoons fresh ginger grated
• 3 cups water
• 1 cup coconut milk or almond milk
• salt to taste
• coconut chips Garnish: Toasted

1. Heat oil in a large saucepan over medium-high heat. Add onions; saute 3 minutes or until tender. Add in the tomato, followed by sweet potato, carrots, ginger, and curry; cook 2 minutes. Add water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
2. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
3. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

carrots, tomato, onion, garlic, fresh ginger, water, coconut milk, salt, coconut chips

Taken from www.yummly.com/recipe/Carrot-Ginger-Bisque-1652549 (may not work)