Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces
8 to 10 cups chicken or vegetable broth
1 teaspoon 5 spice powder
1 teaspoon curry powder
2 tablespoons minced ginger
2 – 2½ cups unsweetened coconut milk
½ teaspoon sea salt
½ cup shredded cilantro, plus 16 whole leaves
1 cup blueberries, washed and picked over, plus 2 tablespoons
1 cup plain Greek yogurt, plus 1 tablespoon
¼ cup lite coconut milk
1½ teaspoons honey
½ teaspoon vanilla extract
½ teaspoon sugar
NOTE: Regular milk can be substituted for the coconut milk.
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