Vegan, Carrot Coconut Bisque

This soup is light, creamy and a little sweet in all the right kind of ways. 

Ingredients:

7 medium sized carrots

1 t minced ginger

1 T garlic

2 cups vegetable stock

1 can coconut milk 

2 T olive oil 

salt 

Start with steaming your diced carrots in a pot with 2 cups vegetable stock, 2 T olive oil, ginger and garlic. Cook until carrots are soft enough that a fork can easily move through them. Add your can of coconut milk and let simmer for another 10 minutes. Blend until smooth and season with salt to liking. For a thinner soup add more stock while blending. 

Top with chopped chives and olive oil drizzle.