Carrot and Coconut Milk Soup

Ingredients:
• 4 tbs. butter
• 1 medium onion
• 1.5 lbs. of carrots
• 1.5 quarts vegetable broth
• 1/4 cup coconut milk
• 1-inch slice of grated ginger root
• salt & pepper to taste
• 1/4 cup cilantro
Directions:
1. Heat butter in soup pot add the onion, and ginger reduce heat to low.
2. add the carrots, broth, and coconut milk cook until the vegetables are tender, about 30 minutes.
3. Puree to desired consistency.
4. Serve garnished with cilantro.
Chef Nathan Conkle’s Carrot and Coconut Milk Soup is a perfect example of The Gathering Café’s comfort food with a healthy touch philosophy. The ginger and coconut give a slight Asian flair to this otherwise simple carrot soup. Perfect for the cooler days ahead. 1124 Sam Rittenberg Blvd.
For more information, call 297-8380 or visit www.gatheringwestashley.com.