This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Carrot Ginger Soup

1 tablespoon butter, olive oil or coconut oil
1 medium onion, diced
2-pound bag baby carrots
2″ piece of ginger root, minced or grated
1 tablespoon turmeric
1 quart vegetable or chicken stock
14.5-ounce can coconut milk
kosher salt and coarse ground pepper to taste

Melt choice of fat in a medium pot over medium heat and add diced onions. Saute until onions are translucent. Add ginger and turmeric, carrots and choice of stock. Let come to a boil and turn heat to a simmer. Let cook until carrots are fork-tender.

Using a *handstick blender, blend in pot until texture is smooth. Add coconut milk and blend again. Return heat to medium-low for about 5 minutes. Taste for seasoning and serve.

*If a regular blender must be used, using a ladle add half the soup. BEFORE blending, remove stopper from blender top and place a folded dry towel over top. PULSE the blender a bit before blending thoroughly. Remove to another soup pot, then repeat with remaining soup. Once all is blended, stir in coconut milk and return heat to medium-low for about 5 minutes before serving.