Dice 1 onion. Chop up 8 – 10 medium carrots. Sauté the vegetables in a bit of oil, over medium heat, along with 2 Tbsp chopped ginger and some salt and pepper, until the onions are soft. Add 4 c vegetable stock, 1/2 c orange juice and 1 can coconut milk. Cook until carrots are soft Purée with an immersion blender or in a blender, and run through a strainer.
– Chef Karen, Idgie’s Restaurant, 1999 2 Ave, Rossland, (250) 362-0078, www.idgiesrestaurant.com. Specializing in ocean wise fish, sustainable seafood.