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Author Notes: The coconut milk and ginger give a really interesting asian flavor to this dish. All the toppings make it fun for the kids ( I have come to realize that kids eat better that way, when they thing it is fun and they can add on, whatever gets them to eat their veggies is fine by me) —Virginie Degryse
- 1 1/2 pounds chopped carrots
- 2 shallots, minced
- 3 small pieces of ginger
- 3 cups veggie stock
- 2 cups coconut milk
- toppings : fried quinoa, croutons, roasted cashews, roasted carrots, ...
- Put the chopped veggies in a pot with 2-3 tbsp of olive oil, salt and pepper and sauté for 5-7 minutes. Add the veggie stock, bring to a boil and cook until the veggies are tender.
- 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.
- Et Voila, Bon Appetit!