Lemongrass Ginger Carrot Soup

Ingredients

• 12 stalks lemongrass, chopped (white part only)
• 22-inch piece fresh ginger, peeled and sliced
• 31.5 lbs carrots, peeled and chopped
• 41 medium onion, diced
• 53 cloves garlic, minced
• 64 cups vegetable broth
• 71 cup organic coconut milk (carton style)
• 82 tbsp olive oil
• 91 tsp sea salt
• 101/4 tsp black pepper
• 112 tbsp fresh cilantro for garnish

Instructions

1. 1

   Chop lemongrass, ginger, carrots, onions, and garlic, then sauté in a large pot until fragrant.

2. 2

   Pour in vegetable broth and simmer vegetables until carrots are tender and soft.

3. 3

   Use an immersion blender or transfer to a blender and puree the soup until smooth and creamy.

4. 4

   Stir in coconut milk and season with your chosen herbs and spices to taste.

5. 5

   Simmer for an additional few minutes to blend flavors, then serve hot.