It has been abominably cold out. This soup offers a flavorful temporary savior as it sticks to your ribs and warms your soul. The recipe is highly forgiving in that most measures can be (and were) approximated.
5 large whole carrots, chopped
2 tablespoons fresh ginger, chopped finely
2 tablespoons unsweetened coconut flakes
1 shallot, chopped
1 tablespoon olive oil
1 clove garlic, crushed
2 cups chicken stock
In a large pot, saute shallot in olive oil until translucent, and then add the garlic. Add chicken stock, carrots, ginger, coconut flakes, and chicken broth powder. Bring to a boil, then lower the heat to medium and cook for 20 minutes or until carrots are soft. Use a hand pulverizer or a food processor to pulverize the carrots so that there are no large chucks. Serve immediately.