Carrot Lemongrass Coconut Soup

3 large carrots, roughly chopped
1 large zucchini, roughly chopped (approx 6 cups)
3 stalks lemongrass, finely chopped
2 cloves garlic, pressed
½ inch piece of ginger, finely chopped (approx 4 teaspoons)
1 onion, roughly chopped
1½ cups coconut milk
juice of ½ lime
Fresh cilantro, for garnish
1 teaspoon salt

- can be served warm or cold.

- prepare the lemongrass by removing the outer layers and cut 1-2 inches from the tops.
- finely chop the remaining lemongrass parts
- prepare the onion, garlic, ginger
- put the onion, garlic, ginger, lemongrass, carrots, coconut milk, and salt in a pot; add enough water to cover, bring to boiling, reduce heat, cover, and simmer for about 20 minutes.
- add the zucchini and more water if necessary; the liquid should be just covering the vegetables; continue simmering for another 15 minutes.
- when the vegetables are tender, remove from the heat and let cool.
- using an immersion blender, blend the soup into a creamy consistency.
- add lemon juice

Serving Size: Makes 4 Servings