Ingredients:
4 tablespoons unsalted butter
1½ pounds carrots, sliced
2 celery ribs, sliced (I use a couple of celery root slices, peeled and chopped instead of the celery for a nice texture)
1 small onion, diced
2 tablespoons grated fresh ginger
½ cup water
5 cups vegetable stock
¾ cup coconut milk
3 tablespoons maple syrup
1 cup heavy cream
sea salt and freshly ground pepper to taste
1 tablespoon dry, unsweetened coconut
Directions:
1. Heat butter in a 4-quart pot over medium heat. Add carrots, celery, onion, and ginger; cook until the vegetables are soft.
2. Add water and cook 3 more minutes. Add stock, coconut milk, and maple syrup.
3. Bring to a boil over medium-high heat then reduce heat to low and simmer for about 30 minutes.
4. Turn off the heat and puree the soup with a hand blender or blender. Add the cream, then season with salt and pepper to taste.
5. Bring soup back to a simmer.
6. Garnish with dry coconut before serving.
Serves 10