Carrot Ginger Soup

Carrot Ginger Soup
PREP TIME

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!

 

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