Carrot Sweet Potato Soup with Coconut Milk

• 3 tbsp. unsalted butter

• 1 1/2 pounds carrots, peeled and chopped

• 2 sweet potatoes, peeled and chopped

• 1 sweet/white onion, peeled and chopped

• 2 inch piece of ginger, peeled and sliced

• 1 clove garlic, peeled

• 1 tsp. sea salt

• 3 cups water

• 1 13.5 oz can. coconut milk, lite is fine as well

Heat a dutch oven over medium heat. Add the butter and melt, then add the onion, ginger and garlic. Sauternes for 5-7 minutes or till softened. Add in the carrots, sweet potatoes and water and bring to boil. Once boiling, reduce heat to simmer and cook till the vegetables are soft, about 8-10 minutes. When done, remove from heat and add to blender along with 3/4 of the can of coconut milk, puree till smooth. Adjust seasonings. Serve in a bowl and drizzle in remaining coconut milk. Serves 4.

Serve with Pepper Cheddar Bread.

The best pairing would be a richer white such as a California Chardonnay or South African Chardonnay, Vigonier, Riesling or a medium red such as Spanish Garnacha or New World Grenache , Merlot or Tempranillo.