Thai Carrot-Ginger with Coconut Milk Soup

Recipe for Olga's Original Thai Carrot-Ginger with Coconut Milk Soup (Dairy Free, Gluten Free, Grain Free, Paleo Friendly)Ingredients:1. 2-3 tablespoons ghee2. 1 cup diced shallots3. 2-3 garlic cloves, minced4. 2 stalks fresh lemongrass, chopped into 2-inch pieces5. 1 tablespoon ground coriander6. 1 teaspoon ground cinnamon7. 1 teaspoon ground cumin8. 1/2 teaspoon ground turmeric9. 1/4 teaspoon curry powder10. Salt and freshly ground black pepper, to taste11. 2 1/2 lbs. carrots, peeled and chopped12. 6 cups white wine-flavored chicken bone broth13. 3-4 fresh lime leaves14. 1 can full-fat coconut milk15. 3 tablespoons minced fresh ginger16. Juice of 1 lime17. Cilantro, for garnishDirections:1. In a large stockpot, heat the ghee over medium-high heat. Add the shallots, garlic, lemongrass, coriander, cinnamon, cumin, turmeric, curry powder and a generous pinch each salt and pepper. Cook for 5-7 minutes over medium heat, stirring occasionally, until the shallots soften, being careful not to let the mixture burn.2. Increase the heat back to medium high. Add the carrots and chicken broth to the pot, bring to a boil and cook, covered, for about 35-40 minutes, stirring occasionally, until the carrots are easily pierced with a fork. 5-10 minutes before the veggies are done, add the lime leaves.3. Let the mixture cool for 5 minutes. Discard the pieces of lemongrass and lime leaves. Working in batches, ladle the soup into a blender or food processor and puree.4. Pour the pureed soup back into the stockpot. Add the coconut milk, minced ginger and lime juice. Stir until well blended. Adjust the salt and pepper to taste.5. Heat the mixture for 3-4 minutes over medium-low heat; you can also serve it cold. Ladle the soup into bowls and garnish with cilantro leaves.Serves 4-6