Impromptu Carrot Ginger Soup. Slice and sweat half of an onion and and inch of fresh ginger in Evoo with a little salt. Add chunks of 4 or 5 good sized carrots, slices of a third of a Satsuma yam (completely optional, mine was leftover) and a small piece of turmeric if you have one. Continue to cook in the oil for a few minutes. Add about 4 cups water and simmer until the carrots are tender. Purée and return to pot. Heat and add lemon juice and zest and salt to taste. If you have an open can of coconut milk, you could add some to taste. Though I planned to use it, the soup tasted smooth and rich enough without it and I didn't want to soften the bite of ginger and citrus. Garnish with parsley and or a swirl of that leftover coconut milk or a little unsweetened dried coconut (toasted or not) or nothing at all.