Carrot and Ginger Soup with Coconut Milk

From Chef Matt’s recipe book, enjoy!

1- Bunch celery
4- Carrots
2 tbsp. minced ginger
1- Yellow onion
3 tbsp. olive oil
4 shallots- rough chop
3 tbsp. sesame oil
¼ cup- rice wine
½ cup- sake
2- 8 oz. cans coconut milk
Salt and pepper to taste
¼ cup- fresh cilantro
1 cup- green onion tops
1 gal- vegetable stock or water

1- Rough chop 1/2 celery and 2 carrots, and toss with olive oil and salt and pepper. Roast off the vegetables in a 350 degree oven until lightly browned.
2- Meanwhile take the rest of the celery, carrots, onion, and shallots, and process in a food processor until it is finely chopped. Sweat off the chopped vegetables in the olive oil and sesame oil until the onions turn translucent; add in the roasted vegetables and cook for another two minutes. Deglaze the mix with the rice wine and sake, and add in the ginger, and veg. stock.
3- Bring the mixture to a boil, adjusting the seasoning with salt and pepper. Simmer the mixture for about 30 minutes to an hour, and then puree it with an immersion blender. Strain the soup through a medium strainer, and return to the stove.
4- Bring the mix to a boil again, and thicken it with a cornstarch or arrowroot slurry if needed. Pour in the coconut milk, green onion, and cilantro, then adjust the seasoning and serve.