Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  carrot
  1                     onion
  4                     celery
  2             quarts  vegetable stock
     1/4           cup  fresh dill weed
  2               cans  coconut milk
                        salt
                        pepper

Preparation:

1. place carrots, onion and celery in pot. 2. cover with vegetable stock. 3. bring to a boil and simmer until carrots are tender. 4. puree in processor or blender. 5. return to pot and bring to a boil. 6. add dill and season with salt and pepper. 7. slowly add coconut milk, stirring together to mix well. 8. serve hot.

Nutritional Information:

470 Calories (kcal); 24g Total Fat; (45% calories from fat); 12g Protein; 56g Carbohydrate; 3mg Cholesterol; 2251mg Sodium