This is a perfect first course for any elegant meal. It's especially fantastic because you can make it the day before.
|2 tablespoons olive oil||3 cups chicken stock or broth|
|4 large carrots, peeled and chopped||1 (14.5 ounce) can, coconut milk|
|1 small onion, chopped||1 teaspoon kosher salt|
|1 stalk celery, chopped||1/2 teaspoon black pepper|
|1 small garlic clove, minced||2 tablespoons chopped scallions for garnish|
|1 tablespoon minced fresh ginger|
In a medium saucepan, heat the oil over medium high heat. Add the carrots, onion and celery. Cook until the onions are slightly soft. Add the garlic and ginger and cook for 30 seconds. Add the stock and coconut milk. Bring to a boil then reduce to a simmer and cook until the vegetables are completely tender, about, 20 to 25 minutes.
Using a blender, puree the mixture until smooth. Add the salt and pepper and taste; additional salt may be added if needed. Serve hot in bowls and garnish with scallions on top.
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