A couple of recipes I've been promising to post for weeks now. Better late than never - and we still got carrots & cukes this week, so they're not obsolete! From Birchwood Cafe Cookbook, by Singleton and Paulsen.
2 Tbsp. oil
3 inches ginger, grated - about 3 Tbsp.
3 cloves minced garlic
2 lb. carrots, cut into 1 inch lengths
1 Tbsp. coriander
5 1/2 c. vegetable stock
1 c. coconut milk
1/2 c. orange juice
1 Tbsp. grated orange zest (I have to admit I leave this out and it's still delicious)
1 - 2 tsp. brown sugar
Salt, pepper, red pepper flakes to taste
Heat oil in a large soup pot over med - high heat. Saute the ginger, garlic & carrots until they start to soften, about 2 minutes. Stir in the coriander and vegetable stock. Bring to a simmer and cook about 15 minutes, until carrots are soft.
Puree the soup in a blender, in small batches, and return it to the pot. Stir in coconut milk, orange juice, orange zest, and brown sugar, adding more stock if necessary. Season to taste with salt, pepper, and red pepper flakes. Serve in bowls topped with cilantro for a garnish.