Serves 4-6

1 pound carrots, peeled, roughly chopped2 medium white onions, peeled, roughly chopped2 ribs celery3 tablespoons minced garlic3 tablespoons minced ginger1 russet potato, peeled, roughly chopped1 tablespoon kosher salt1 teaspoon freshly ground pepper2 tablespoons butter2 tablespoons olive oil1/2 cup dry white wine4 cups vegetable or chicken stock1 can (14 ounces) coconut milkMelt butter and oil in medium saucepan. Add carrot, onion, celery, garlic, ginger and salt. Sauté until vegetables are caramelized, about 10 minutes, stirring frequently.Add chopped potato and white wine. Bring to a boil; let liquid reduce 5-7 minutes. Add stock to vegetables until covered by 1 inch. Bring to a boil and cook until carrots and potatoes are tender.Add coconut milk. Blend soup mixture in blender in two batches, making sure soup is smooth. Send soup through a fine mesh strainer. Thin if needed with stock or water. Adjust seasoning.Per serving based on 6 (no garnish): 334 calories; 25 g fat; 10 mg chol.; 1,772 mg sodium; 24 g carb.; 5 g fiber; 8 g sugar; 4 g protein.