Carrot Soup

1 lb (400 g) carrots, cut into chunks
1/3 cup (83 mL) chopped onions
2 cloves garlic, minced
1/3 cup (83 mL) chopped celery
1 Tbsp (15 mL) finely chopped ginger
1 Tbsp (15 mL) butter
3 Tbsp (45 mL) cold-pressed organic olive oil
1 1/2 cup (375 mL) vegetable broth
2/3 cup (166 mL) coconut milk
1 Tbsp (15 mL) honey
2 Tbsp (30 mL) maple syrup
pinch nutmeg
pinch cinnamon
sea salt and freshly ground pepper to taste
1 Tbsp (15 mL) flax seed or pumpkin seed oil

In a large saucepan, saut?arrots, onions, garlic, celery and ginger in olive oil and butter at low heat. When soft, add vegetable broth, coconut milk, honey and maple syrup. Let cook until reduced to two thirds. Put in blender and blend thoroughly until smooth. Put back in saucepan, add rest of ingredients except flax seed or pumpkin oil. Season with salt and pepper. When serving, put a few drops of flax or pumpkin oil on top as garnish.

Source: alive #207, January 2000