Coconut Carrot Soup

1. Dice carrots and onions, and sauté in olive oil in a medium-sized soup pot for 5 minutes.

2. Add turmeric, paprika, and ginger, and sauté for 1 minute, allowing them to become aromatic.

3. Add vegetable broth, turn burner up to high heat, bring soup to a boil, and then reduce heat to medium-low and simmer for 20 minutes, or until carrots are tender and easily crushed by a fork.

4. Remove soup from heat, and add lemongrass paste to pot. This can be found in tubes in the produce section of most grocery stores. Using an immersion blender or a regular blender, puree until soup is smooth.

5. Lastly, stir in coconut milk. Once coconut milk has been added to soup, be sure not to simmer or boil it, as this can cause curdling. For dramatic effect, you can set aside some coconut milk for drizzling over the soup!