Carrot Soup

I accumulated not just zucchini but carrots. I always loved the carrot bisque from Garner's Market. This is my healthier version. Jamie: you can make this vegan!

Carrot Soup

2 lbs carrots, peeled and chopped
1 cup onion, medium dice
2/3 cup scallions, chopped
1 garlic clove, roughly chopped
1 pear, medium dice
2 tablespoons fresh ginger, grated or minced
1 ½ teaspoons curry powder
2/3 cup red potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 13.5-oz can unsweetened coconut milk
1 tablespoon lime juice
Olive oil
Salt and pepper
Fresh chives, chopped, for garnish

In a large pot or Dutch oven, heat about 2 tablespoons of olive oil. Add onions and scallions and sweat, about 5-10 minutes. Add garlic and cook for another minute. Add carrots, ginger, pear, potatoes, and curry powder and cook for about 5 minutes. Add broth and coconut milk. Bring to a boil and then simmer for about 25 minutes, or until carrots are tender. Stir in lime juice. Puree until desired consistency. Serve with chopped chives.