Ingredients

.5 cups Onion, diced

.5 cups Celery stalk and leaves, diced

4 cups Carrot, rondelles

.25 cups Ginger, sliced thin

3 cups Vegetable Stock

.5 cups Coconut Milk

2 ounces Orange Juice

To Taste Salt

1 ounce Canola Oil

Preparation

  1. Heat canola oil in a heavy bottom pan. Add carrots and saute until they are beginning to brown.
  2. Add onions and ginger. Sweat until onions become translucent.
  3. Add celery and vegetable stock. Bring to a boil, cover and simmer until carrots become tender. At least 30 minutes.
  4. Remove mixture from the stove and puree well. Strain through a chinois, add coconut milk and simmer over low heat for another five minutes.
  5. Slowly add orange juice.
  6. Season to taste with salt. Garnish with fried carrot and celery julienne.