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SERVES:
6-8

INGREDIENTS:

2 pounds carrots, peeled and thinly sliced crosswise (the thinner the faster they'll cook)
2 small-medium onions, peeled and thinly chopped
1/4 cup peeled and finely minced or grated ginger (1 Tbs reserved)
2 Tbs vegetable oil for sauteing veggies

4 cups vegetable broth
1 cup water

1 cup canned coconut milk
salt to taste

1 block tofu, see procedure below
1 Tbs reserved ginger from above
1/2 cup chopped fresh cilantro
2-3 Tbs sesame oil
salt to taste

PROCEDURE:

Add a splash of vegetable oil to a heavy bottomed soup pot on medium high heat and saute the onions to soften.

When you're happy with that, add 3 Tbs of the minced ginger and add the carrots, stirring so the ginger doesn't stick to the pot, cook those for a few minutes. Then add 4 cups vegetable broth plus 1 cup water and bring it up to a simmer.

While the soup is cooking along, make the tofu salad by placing the drained block of tofu into a clean kitchen towel and wrapping that up and gently but firmly squeezing some of the water out of that.

Then cut it into bite size cubes, add those to a mixing bowl with the reserved 1 Tbs minced ginger, 1/2 cup chopped cilantro, 2-3 Tbs sesame oil and a pinch of salt and toss to combine.

Keep cold in sealed container to ready to use.

Once the carrots are nice and soft, use a hand held electric blender to puree everything until the soup is nice and smooth, adding about 1 cup of canned coconut milk as you go.
Season that to taste with salt and carefully divide it up into two containers and transfer those to the fridge, or even the freezer, uncovered, to cool down completely.

HINTS:

Feel free to use more coconut milk if you like.