Vegan, Gluten Free
Happily Serves 12
ALL ORGANIC INGREDIENTS
2 Cups Rainbow Carrots
2 Cups Squash (yellow and/or green)
1 tsp Ginger powder
24 oz Bone, chicken or veggie broth
1 Can Coconut milk
1 Cup Coconut Cream
1/4 Cup Lime
2 TBSP Butter Or vegan butter
2 tsp Himalayan Sea Salt
1 tsp Ground black pepper
1/4 tsp Cayenne pepper
Optional: Top with chives for garnish
Wash and chop/dice veggies. Leave skins on.
Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.
Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.
Remove form heat, blend/purée in a high powered blender. I used my vitamix.
Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.
Top with chives and serve!