This soup is light, creamy and a little sweet in all the right kind of ways.
7 medium sized carrots
1 t minced ginger
1 T garlic
2 cups vegetable stock
1 can coconut milk
2 T olive oil
Start with steaming your diced carrots in a pot with 2 cups vegetable stock, 2 T olive oil, ginger and garlic. Cook until carrots are soft enough that a fork can easily move through them. Add your can of coconut milk and let simmer for another 10 minutes. Blend until smooth and season with salt to liking. For a thinner soup add more stock while blending.
Top with chopped chives and olive oil drizzle.
Hello. My name is Lauren Rose.
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One of my favorite Fall sweet treats- Brandy, Red Walnut Ice Cream w/ Caramel Sauce 🍂 Grab the recipe through the link in my bio 💫
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