Curried carrot coconut soup, sautéed Swiss chard, beer bread

1.5 lb carrots, 2 cups stock, 2 cups coconut milk. Sauté onions with some olive oil. Add ground coriander, ground cumin, turmeric, minced ginger. Add carrots and then the liquid. Cook and then puree. Add lime juice. Serve with basil. 

Sauté Swiss chard with garlic. 

Beer bread.