| 10 | 22 | 596 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 7 min | 15 min | 4 |
| 2 tbsp | Extra virgin olive oil |
| 3 medium | Carrots (peeled and diced) |
| 1 medium | Yellow onion |
| 1/2 piece, 1-inch | Ginger root (peeled and grated) |
| 2 clove(s) | Garlic (chopped/crushed) |
| 500 gm | Freeze dried sweet corn (1 bag) |
| 400 ml | Bone broth, Organic (or veg broth) |
| 400 ml | Coconut milk, sweetened |
| Himalayan sea salt | |
| Black pepper |
1. Heat olive oil in a medium saucepan over medium heat.
2. Add carrot, onion, ginger, and garlic and cook until onion is translucent
3. Add the corn, broth, and coconut milk. Simmer for about 15 min until the carrot is fork tender
4. Remove from heat, and cool slightly. Using a hand-held blender, puree to desired consistency. Season with salt and pepper to taste
5. Ladle into bowls and serve with toasted buns if desired.
| Vegetables | 9.9 |
