Carrot Ginger Soup with Coconut Milk

Recipe by Ross Kilkenny of Kilkenny Kitchen in Ukiah

1 medium yellow onion, sliced thin
1 1/2 cloves garlic, sliced thin
1 stalk celery, sliced thin
5 carrots, peeled & sliced 1/4 inch thick
2 Tablespoons fresh ginger, chopped
32 oz. coconut milk
1 lime, cut in wedges
cilantro, chopped for garnish
salt to taste

In a saucepan sweat out onion, garlic, celery and carrots for 10 minutes or until soft. Add ginger and sauté for 2 minutes, add coconut milk and cook 15 more minutes. Transfer to a food processor or blender and puree until smooth. Add salt to taste. Pour into serving bowls, squeeze a wedge of lime and garnish with a pinch of cilantro.
Enjoy with 2016 Dry Gewurztraminer or 2016 Pinot Noir

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