Carrot Ginger Soup

This is one of the best soups I've ever made and you better believe it will not be the last.  I made fresh homemade vegetable broth and also squeezed fresh orange juice for the soup however you can definitely use store bought.  It's full of flavor, a little sweet and it's vegetarian too!

Ingredients:
- 6 cups Carrots, roughly chopped
- 2 cups sweet Onion, finely diced
- 2 cups Celery, finely diced
- 2 large Shallots, minced
- 3 cloves Garlic, minced
- 2 Tablespoons fresh Ginger, minced
- 4 cups Vegetable Broth
- 1 1/2 cups Orange Juice, pulp free
- 1 can Coconut Milk
- 2 teaspoons Curry Powder
- 1/2 Tablespoons Coconut Oil (for sauteing)
- Kosher Salt (to taste)
- Cayenne Pepper (to taste)
- Cilantro, chopped (for garnish)

Directions: 
1. Toss chopped carrots with some coconut oil and honey and roast in oven at 375 degrees for 40 minutes.
2. Meanwhile in a large stock pot, heat 1/2 Tablespoons of coconut oil over medium heat.  Add onion, celery and shallot and saute for 5 minutes.
3. Add garlic and ginger and saute for another 3 minutes.
4. Add carrots and broth and bring to a simmer. Add curry powder and sea salt and simmer at medium-low heat until carrots are soft, about 15 minutes.
5. Blend soup with immersion (stick) blender or in a blender.  When fully blended, add in coconut milk, orange juice and simmer on medium-low for another 10-15 minutes.  Taste and season with salt and cayenne pepper to your own taste.
6. Garnish with chopped cilantro and enjoy!!