Cooking Directions

• Heat the oil in a 6-quart saucepot over medium heat.  Add the onion, ginger root and turmeric and cook for 5 minutes or until the onion is tender, stirring occasionally.  Add the carrots and cook for 5 minutes. 
• Increase the heat to medium-high.  Add the broth and heat to a boil.  Reduce the heat to low.  Cover and cook for 25 minutes or until the carrots are tender.  Stir in the coconut milk.
• Pour the carrot mixture into a blender (in batches if you have a smaller blender), cover and blend until smooth.  Season to taste.  Serve sprinkled with the coconut and green onions.

Ingredients

• 2 tablespoons olive oil
• 1 extra large onion, diced (about 1 1/2 cups)
• 1 tablespoon minced peeled ginger root
• 0.5 teaspoon ground turmeric
• 1.5 pounds carrot, peeled and cut into large pieces
• 4 cups Vegetable or Chicken Bone Broth
• 0.5 cup light coconut milk
• 0.25 cup dried sweetened coconut, toasted (you can toast the coconut in a hot skillet- it only takes a minute or two but make sure you stir it constantly to prevent burning)
• 2 green onion, thinly sliced (about 1/4 cup)