Carrot Chili Coconut Soup+ Carrot Top Pesto Drizzle

This soup is bonkers good! The flavor that is packed into one bowl is insane and a mouthgasm just waiting to happen. It’s sweet, Spicy and spiced, all making the perfect combination for your taste buds.

What you’ll need:

1 Whole Bundle of Carrots with carrot tops

3 Cups Sunflower Oil

5 Cloves Garlic

3 TBSP Pepper

2 TBSP Salt

2 TBSP Chili Paste

2 Cans Light Coconut Cream

2 Cups Vegetable Stock

2 TBSP Grated Ginger

2 TBSP Grated Turmeric

Let’s get Cooking:

Preheat Oven to 350 degrees. Than cut off Carrot Tops, and place beheaded Carrots on a baking sheet, douse in Sunflower Oil and pop into oven to roast until soft, usually 20 minutes. While Carrots Roast, Begin to pick greens off of the carrot tops. Place bounty of greens into blender. Add 2 Cups Sunflower Oil, 3 TBSP Pepper, 2 TBSP Salt, 5 Cloves Garlic. Pulse Blender until we have a nice thick green mess. Transfer Carrot Top Pesto into separate container and rinse out blender. At this time the carrots should be done roasting and be nice and soft. Place Carrots into Blender, but worry about bending them just get them in there. Add top layer from two cans of Light Coconut Cream. Next pour in two cups of vegetable stock. Get out the Chili Paste and add two big spoonfuls to the blender, aka two tablespoons.

Get out your Ginger and Turmeric Root and grate 2 tablespoons of each into blender as well. Turn blender on and let go for a few minutes so the carrots get truly mutilated and everything blends together perfectly.

When finished, Pour desired amount onto stovetop pan and heat, place into bowl. Heat desired amount of pesto into Stovetop pan, heat and drizzle on top of soup. Dig in!


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