This is from my friend Laura Weinman who just keeps sending me great recipes – thanks!
5 pounds carrots, chopped
2 cans coconut milk
½ cup minced ginger
2 (about 15 ounces each) cans chicken stock or pareve imagine chicken broth
Place all ingredients in a large soup pot and bring to a boil. Lower the heat and cook for 30 minutes. When the carrots are tender, turn off the heat and allow the soup to cool slightly. Purée with immersion blender.