Ingredients:

1 pound carrots, peeled and thinly diced 

1 cup diced celery 

1 tablespoon diced ginger

3 tablespoons olive oil, divided

1 Vidalia onion, thinly sliced 

1 can coconut milk

3 cups vegetable stock 

salt and pepper to taste 

coconut milk yogurt, optional

Preparation:

In a large stock pot, heat 2 tablespoons olive oil over medium low heat, then add the carrots, celery and ginger. Cook until soft, about 18-20 minutes.

In a small skillet, heat the last 1 tablespoon olive oil and sauté the onions until translucent, then set aside.

Add the can of coconut milk to the carrot and celery mixture and stir to combine. Add 2 cups of stock and stir to combine.

Place half of the onion into the carrot mixture and place the mixture in a blender to combine until smooth (you can also use an immersion blender directly into the stock pot). Season to taste with salt and pepper.

Serve with remaining sautéed onions and optional coconut yogurt on top.