Carrot Soup with Coconut and Lemongrass

It's February and carrots are in season.  Look for them at your local farmer's market.

Here's a twist on the usual carrot soup.  Kids like this healthy, rich, coconut-creamy version.  In fact, they ask for more.  At my house, if kids will eat it, it's on the menu!

Carrot Soup with Coconut and Lemongrass

2 T organic red palm oil
1 onion chopped medium fine
3 c carrots sliced medium fine
1 c celery medium fine
1/2-1 t freshly grated ginger
1/2 t dried lemon grass
2 c chicken broth
1 c thick canned coconut milk
Freshly grated sea salt and black pepper

Melt the palm oil in a soup pot and add the onion, carrots, celery and ginger.  Cook over medium heat stirring occasionally for about twenty minutes or until onions are translucent and veggies are softening. Add the ginger, lemongrass and broth and simmer over low heat for at least twenty minutes but up to an hour is best, if you have the time available (for kids use 1/2 t ginger, for adults, add to taste).  Just before serving, add the coconut milk and cook a few minutes until soup is hot, then season with salt and pepper to taste.

Recipe inspired by Diane!