An All-Weather Carrot & Ginger Soup for Chardonnay Pairing

Ingredients

• 2 tbsp cooking oil (canola or olive are best)
• 1 medium onion, diced
• 2 lbs. (6-8 medium) carrots, peeled and chopped
• A thumb-sized knob of ginger (about 2 tbsp), minced
• 2 cloves of garlic (about 1 tbsp), minced
• 2 13.5 oz cans of coconut milk
• 2 cups vegetable stock
• Salt and pepper, to taste
• Greek yogurt
• Finely chopped chives