Thai Carrot and Ginger Soup

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1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp chopped fresh ginger
1 tsp Thai red curry paste
2 lb carrots (6 large) grated or thinly sliced
4 cups chicken or vegetable stock
1 tbsp honey
1 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
3/4 cup coconut milk
1/4 cup toasted shredded coconut

1. Heat oil in large saucepan on medium heat. Add onion, garlic and ginger. Cook until very fragrant (5 minutes). Add curry paste, and cook 30 seconds.
2. Add carrots, stock, honey, lemon juice, salt and pepper. Boil, reduce heat and simmer, covered, until carrots are tender (15-20 minutes).
3. Puree soup in batches in blender (or use an immersion blender). Return to heat, add coconut milk, and heat 5 minutes.
4. in small bowl, combine 2 tbsp fresh cilantro (blaaaaaah) and coconut. Sprinkle on each serving.

From Bonnie Stern

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