Instructions

Ingredients: 

• ½ container of Chef Hak’s organic roasted rainbow carrots, sliced into bite-sized pieces 

• 1 can of cannellini beans, not drained

• 2 tablespoons minced ginger

• 4 garlic cloves, minced

• 1 can of coconut milk 

• 1 cup of chicken broth 

• 1 tbsp olive oil

• 1 tsp salt, more to taste

Instructions: 

1. In a large pot, add the olive oil and carrots. Saute for 5 minutes

2. Add the minced garlic, ginger, and salt, sauteeing for 3 more minutes. 

3. Add the beans with their liquid, coconut milk, and chicken broth to the pot. Cover the pot and bring to a boil for 10-15 minutes. 

4. Puree the soup with an immersion blender and add more salt if needed. 

5. Garnish with parsley, pumpkin seeds, and serve with your favorite baguette!