In a soup pot, sweat
Sweet Onion (1/2)
Fresh Ginger (2/3 cup)
until the onion is translucent, about three to five minutes. Add the
Baby Carrots (3 1/2 cups)
and cook a few minutes more.
Chicken Stock (32 fl oz)
, bring to a boil, skim, reduce heat, cover and cook at a simmer for about forty five minutes.
Coconut Milk (14 fl oz)
, bring back to a boil, lower heat and simmer another ten minutes.
Turn off the heat and let cool a bit. When soup is cool enough to handle puree in a blender till smooth and creamy. That's it. Enjoy!