Carrot Ginger Coconut Soup
- 10 – 12 medium carrots, peeled and chopped
- 1 quart vegetable stock, or water
- 2-3 inch section fresh ginger, peeled and grated
- 2 cloves garlic, grated
- 1 cup coconut cream
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Carrots, medium (10)
- Garlic (2 cloves)
- Section fresh ginger (2 inch)
- Canned Goods
- Coconut cream (1 cup)
Vegetable stock (1 quart)
Preparation
Read recipe preparation on eclecticrecipes.com
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Published March 17, 2010 (2 years ago).
1 person saved this recipe.
