< Creamy Asparagus Soup

Sweet Heat Carrot Soup

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In a medium stock pot heat 2TBS EVO

Add a 2 inch chunk of ginger root peeled and coarsely chopped

Chop 3C carrots and add to above.  Saute for about 10 minutes

Add 2C broth chicken or vegetable

Add 1-2 chipotle chiles (depending on heat preference)

Cook until carrots are soft and tender through

While carrots cooking heat oven to 400 and roast 1 red pepper in pie dish until blackened on all sides.  Remove and place in closed container to steam and cool.  Then remove skin and slice into thin slices and set aside.

Once carrots are tender place into food processor or blender and pulse then puree until smooth

Return to stock pot and add 1C coconut milk and red pepper slices.

Heat through and serve

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