Serves 6 People
Ingredients:
1/2 can coconut milk
2 tbsp miso paste
4 carrots
4 yukon gold potatoes
2 tsp lemongrass (chopped frozen)
sea salt pepper to taste
1. Chop carrots, and toss in olive oil.
Roast on a large baking sheet 400 degrees until they are
slightly browned and soft (approx 15 minutes)
2. Boil potatoes in lemongrass salted water until soft.
Keep water to add to the soup.
3.Blend all veggies together in the food processor until smooth
4.Add the coconut milk and sea salt/pepper to taste
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