Potato & Carrot Soup with Coconut Milk

1. Place potatoes, onion, and seasonings in a medium saucepan and add 2 cups water (or enough water to come just below the top of the vegetables).

2. n a separate saucepan, place carrots and seasonings, and enough water to reach just below the top of the carrots.

3. Bring both to a boil and then simmer for about 20 minutes, or until tender.

4. When both are finished cooking, place about one fourth of the potato mixture into the carrot pot, and place remaining potato mixture in blender.

5. Add 1⁄2 can coconut milk (or 1 cup soy or cashew milk) and dill weed to the blender. Blend on low, adding enough water to bring to desired consistency. The soup will thicken if it sits—simply place on low heat in a covered saucepan.

6. Place carrot mixture (with the added potato mixture) into blender. Add the remaining coconut milk and blend on medium until smooth. Add water for desired consistency for the same thickness as the potato soup. Pour back into the other saucepan and place on low heat.

   Tip: Make sure to taste both soups as you go, adding more salt if needed.

7. Using a ladle for each soup, pour both slowly into a wide shallow soup bowl until full. Soup will be half orange and half white. Use a spoon to create a swirl between colors. Garnish with fresh dill (optional) and serve.

Ready in about: 40 minutes
Yield: 10 cups (5 of each soup)