Carrot, Ginger, Coconut Soup

Ingredients:
2.5 lb Carrots -diced
1 Medium Onion -diced
1 stalk Celery -diced
Olive Oil
Salt & Pepper, to taste
2 cloves Garlic
1– 2 Thumb-size Pieces of Fresh Ginger, minced; or more if you like it spicy.
2 Bay Leaves
¼ tsp Dried Thyme
1 Tbsp Lemongrass (get It In The Squeeze Tube In The Refrigerated Spice Section of The Store) or 1 Stalk of Lemon Grass Cut In Half & Bruised To Release Flavor
1/4 Cup of Fresh Cilantro.
2 Cartons of Vegetable Broth
2 cans Coconut Milk

Directions:
Saute in a little olive oil the carrots, celery, and onion for 5-7 minutes; add salt (it will help sweat the veggies), pepper, garlic, ginger and bay leaves, and continue to saute 3 minutes.

Add dried thyme, lemongrass and cilantro; stir in. Add the broth and simmer for 20-30 minutes or until the carrots are fork tender.

Add the coconut milk and keep on very low flame until the milk incorporates.

Turn off, let cool. After it cools, remove bay leaves and lemongrass, then use an immersion blender or regular blender to blend all until smooth.

Taste – reheat and serve.

Helpful Tips:
If too thick add water to desired thickness. Let it cool completely, leaving in the lemongrass and bay leaves to let the flavors develop, then removing them before blending.