This was a recipe passed on to me by my friend and neighbour who got it from her friend and neighbour. It’s simple with only a few key ingredients and makes for a perfect light supper or a warm autumn lunch. The kids all slurped it up. Enjoy.
Ingredients:
4 T. slivered ginger
4 T. butter
800 g of chopped carrots (I dumped almost a full bag of baby carrots into my cuisinart)
1 t. sugar
2 lg. cartons of veggie broth
1 400 mL can of coconut milk
Saute ginger in butter, then add carrots, sugar and broth. Simmer until carrots are soft – then add coconut milk and puree in a blender for a smooth consistency.