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.
+ Sommelier + Cheesemonger + Private chef
Orange Blossom & Vanilla Bean Panna Cotta. Perfect dessert for this killer weather- top w/ chocolate sauce or strawberry compote. Recipe posted in the blog 🚨
#lomade #dessert #feedfeed #ediblesacramento #ediblesf
I’m doing a vegan brunch GIVEAWAY with @shineyogastudios this Sunday, July 8th.
TO ENTER: 🌱🌱🌱
Repost this picture and tag us. Winner receives free brunch to go and one for a friend- Winner will be announced tomorrow at 6:00pm
#stocktonca #giveaway #dinestockton #brunch