5 Minutes Carrot Soup

1. 1

   Put the chopped veggies in a pot with 2-3 tbsp of olive oil, salt and pepper and saute for 5-7 minutes. Add the veggie stock, bring to a boil and cook until the veggies are tender.

2. 2

   Put it n the blender, mix and dd the coconut milk. I love using coconut milk in this recipe because it creates a smoothness and creaminess to the soup, plus the flavor pairs perfectly well to the ginger. Serve and add any toppings you like.

3. 3

   Et Voila, Bon Appetit!

* Per serving · 4 servings · Values may vary.

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