Ingredients:
1 stalk lemongrass, cut off root end & tough upper stem. Remove first one or two layers of outer leaves, finely chop
1 lb carrots, peeled, sliced
14 oz light coconut milk, canned, reserve ¼ cup for garnish
1 garlic clove, peeled
2 T olive oil
2 T sherry vinegar
1 t red curry paste
½ t salt
½ c water
salt & black pepper to taste
micro greens or toasted pepitas for garnish

Procedure:
1. Using a high-speed blender, combine all ingredients from lemongrass through water. Blend until smooth (if not using a high-speed blender, strain the soup, then blend again to get a silky texture).
2. Add salt & black pepper to taste.
3. Chill for at least 4 hours. If soup thickens in the refrigerator add a little water to smooth it out.
4. Serve with a little extra coconut milk swirled on top & the toasted pepitas or micro greens.

Tip: soup may be served warm, gently heat over low heat until warmed through.