1 pound carrots, peeled, roughly chopped
2 medium white onions, peeled, roughly chopped
2 ribs celery
3 tablespoons minced garlic
3 tablespoons minced ginger
1 russet potato, peeled, roughly chopped
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
2 tablespoons butter
2 tablespoons olive oil
1/2 cup dry white wine
4 cups vegetable or chicken stock
1 can (14 ounces) coconut milk
Melt 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.