Carrot Soup with coconut milk

Wash, peel and cube 3 Carrots and keep aside. 

Heat a tbsp of Ghee in a pan, add and saute a sliced Onion, a tsp of Ginger Green Chilli paste for 2-3 minutes. Add the cubed carrots and saute for another 7-8 minutes. Add 6 1/2 cups of Water along with an inch of Cinnamon stick and 4-5 Cloves. Cook till the carrot turn tender, approx 25-30 minutes and then allow to cool. Strain and puree the carrot-onion mixture. Add ¼ cup of Coconut  Milk to the pureed mixture, the left over strained stock and a tsp of Jaggery and let it simmer on medium heat for 5-6 minutes. Add Salt to taste and combine. Serve hot with croutons.