I love carrot soup, so I turned to my favorite recipe in The Soups of France by Lois Anne Rothert. However, she uses potatoes, butter, milk and curry powder none of which are currently on my diet, so I adjusted the recipe as follows:
2 T red palm oil
1 onion, chopped
1 celery stalk, chopped
3 to 4 cups chopped carrots
1 T chopped ginger
2 cloves garlic, mashed
4 cups chicken broth to cover vegetables*
1-1/2 cups coconut milk**
salt to taste
shredded chicken to garnish
Melt the palm oil and saute the onions until they’re soft. Add the carrots, ginger and celery and saute a few more minutes. Cover the vegetables with broth and add the garlic. Simmer for 30 to 40 minutes. Puree the soup with a stick blender and add the coconut milk and salt to taste. Add the chicken to bowls and pour the soup over the chicken.
* Broth: Take a chicken carcass, break into pieces and remove most of the meat. Cover with water. Bring to the boil and simmer covered for 3+ hours. Let cool and strain out the pieces.
**Coconut milk: Blend 2 cups shredded unsweetened coconut in a high speed blender to reduce the size of the pieces. Add 3-1/2 cups water and bring to the boil. Let cool for 1 hour. Blend in a high speed blender for 1 minute. Strain through a nut milk bag. Alternatively, use canned coconut milk if you can find any without guar gum, gellan gum or other stabilizers and additives.