Carrot Ginger Coconut Soup - cooking recipe

Ingredients

2 (16 ounce) bags baby carrots
2 inches fresh grated ginger (~2 T) or 1 tablespoon store bought pureed ginger paste
2 tablespoons butter or 2 tablespoons olive oil
1/2 large onion, finely chopped
2 shallots, finely chopped
1 -2 cloves smashed and chopped garlic
2 teaspoons tomato paste
1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock
3 (12 ounce) cans thai style coconut cream (the top solidified part of the coconut milk that forms when the can is undisturbed)
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon pepper

Preparation

Saute Onions and shallots for 2 minutes in butter or olive oil on medium heat. Add grated ginger and finely chopped garlic and saute on low for an additional 2 minutes or until translucent. Do not brown garlic. Chop baby carrots into thirds and add to the onion mixture along with the tomato paste, mix well. Saute 1 - 2 minute on low, and then degalze pan with chicken or vegetable stock. Bring to a simmer and cook on Medium high to reduce liquids by about a third by cooking for 25 minutes. Do not overcook, or soup will not have a bright orange color. Carrots should be fork tender. Transfer to a bowl and use an immersion blender or a regular stand blender and blend thoroughly. Soup should be thick. Add 3 cans of coconut cream (the top part of the cocnut milk can that is solified).
Conitinue to reduce to desired thickness. Adjust salt and pepper to taste. Add 1 t lemon juice.
Serve hot with sprinkled parsley on top.