Divine Carrot, Ginger, Coconut Soup

So, this soup is amazing. I'm not gonna lie. And easy.

Super easy.

If you want a thai flair to your soup, add some fish sauce for a little tang. I think it tastes best that way. If you are watching your sodium, omit it.

1.5 pounds carrots, peeled and chopped the same size.
2 Tbsp fresh ginger root, minced (halve this if you think ginger is spicy)
5 cloves garlic
Enough water to cover the carrots by about an inch.
10 oz. coconut milk
2 tsp rice vinegar

Serves: 8

Boil the carrots until they are easily pierced by a fork (about 40 minutes). Blend until smooth.* Add extra water if you need it to make sure the carrots blend smoothly. I found that a standard drink blender gives you a much smoother product than blending in a food processor does.

Pour the carrot mix back into the pot. Add the coconut milk and vinegar. Bring up to a boil while stirring. And that's it.

*Remember to take special care when belnding hot foods. Always use a lid to cover the blender and hold the lid tightly to the machine with your hand while processing. Thick liquids like this will also save a giant air bubble to burst right as you pull the top off to look in. I can tell you from personal experience that hot soup puree hurts like the dickens.