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
Grab my roasted butternut squash and caramelized onion appetizer in this months @herlifemagazine ✨ 📸 @joseph.magnelli .
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