This creamy, strong soup made from fresh carrots and ginger is vegan and bright, but hearty – and also has heart. When the co -owner of Little Fish, Anna Sonenshein, and the owner of Chainsaw, Karla Subero Pittol, received a donation of £ 1,000 carrots for their efforts in the diet of first aid and evacuated during the forest fires in LA in 2025, they immediately developed Recipe for using the products.
This carrot and ginger soup has fed hundreds of Angelenos and now it can feed it too. The recipe of Subero Pittol and Sonshein offers rich protein through the inclusion of white beans as well as comfort and somewhat sharpness thanks to a balanced mixture of coconut milk, a strong portion of fresh ginger and Calabrian chilipast. Rounded off with a splash of fresh orange juice, it is even more refreshing. Garnish with fresh herbs for even more shine or garnish with chilli crisp for even more flavor.
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