Creamy Carrot Coconut Soup
1 bag of baby carrots
1 cup of water
¼ cup brown sugar
2 tbsp grated ginger
1 can of coconut cream (milk)
salt and pepper to taste
Place carrots in a small pan, add brown sugar, ginger and water. Cover and simmer until carrots are tender.
Strain carrots, but keep the remaining liquid.
Place carrots into Blendtec along with the coconut cream and set to the “Soup” setting. If you find that the mixture is a bit too thick for your taste, add in a bit of the carrot liquid.
Season with salt and pepper to taste.
Tip: Want more of a kick? Add the ginger after the carrots are cooked for a bigger bite!
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