'Cream' of Carrot Soup

SO - when I bought my GIANT bag of carrots at the wholesale club..... I should have done a better kitchen inventory - because I found I already HAD a bag of carrot. Since we are not cooked-carrot-eating-folks.... I went on a quest for WHAT to do with all the carrots..... here's what I found - my altered version:

• 12 carrots - peeled and sliced
• 2 medium onions diced
• 1 potato (with skin) diced
• 2 T vegan butter
• 4 c veggie broth
• 1 can LIGHT coconut milk
• 1/8 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp fresh, chopped rosemary (or 1/2 tsp dried)
• salt and pepper to taste....

1. Melt butter in a soup pot over medium heat. Add onions and cook until soft.

2. Add carrots and potatoes. Cover in veggie broth and cook until veggies are soft (20-30 minutes depending on how small they are sliced)

3. Add remaining ingredients.

4. Puree using either an immersion blender or in small batches in a blender.

I served this soup with croutons and a side of whole wheat rosemary and olive pile bread. Totally YUM. Enjoy!