Carrot Ginger Soup with Coconut Milk Recipe by Ross Kilkenny of Kilkenny Kitchen in Ukiah 1 medium yellow onion, sliced thin 1 1/2 cloves garlic, sliced thin 1 stalk celery, sliced thin 5 carrots, peeled & sliced 1/4 inch thick 2 Tablespoons fresh ginger, chopped 32 oz. coconut milk 1 lime, cut in wedges cilantro, chopped for garnish salt to taste In a saucepan sweat out onion, garlic, celery and carrots for 10 minutes or until soft. Add ginger and sauté for 2 minutes, add coconut milk and cook 15 more minutes. Transfer to a food processor or blender and puree until smooth. Add salt to taste. Pour into serving bowls, squeeze a wedge of lime and garnish with a pinch of cilantro. Enjoy with 2008 Gewurztraminer or 2008 Pinot Noir Husch Vineyards Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724) Hours: we are open 7 days each week 10am - 6pm. Mailing Address: PO Box 189 Talmage, CA 95481 Privacy Policy  – Trade –  Wholesale –  Contact Us