Somehow, in the middle of the recipe, it turned into Asian style carrot soup with coconut milk instead of cream. Here's what I made, with what I had available at the time. Next time, I'll try to have some fresh basil or cilantro, but this was made in a pinch.
One sixteen ounce bag frozen baby carrots
One quart Imagine No-Chicken broth
One chopped onion
One clove chopped garlic
a medium piece of ginger, sliced
One can coconut milk (about 14 ounces)
dried basil, white pepper, salt to taste
1/2 T. brown sugar
One T. soy sauce
Cook the thawed baby carrots in the No-Chicken broth until soft. Meanwhile, saute the onion, garlic, and ginger in a skillet. When the carrots are soft and the onion mixture is lightly browned, shut off the heat. Puree the carrot mixture with the onions in batches in a blender, making sure they are blended well. Add the soup back to the pot and stir in the coconut milk. Put the heat on low and let it warm through. Add the spices to taste now, plus the brown sugar and soy sauce (or fish sauce if you perfer).
Things I would like to add to this next time: fresh basil, lemongrass, maybe some lime juice, cayenne.
It looks amazing and tastes great. Not bad for freezer cooking!