For 4 portions
2 tbsp extra-virgin olive oil
1 broccoli, chopped
⅓ cup carrots, finely chopped
1 clove garlic, minced
¼ tsp salt
¼ cup coconut milk (to make it creamy)
Freshly ground black pepper
- In a medium saucepan, heat olive oil over medium heat. Add the carrot, and garlic. Sprinkle with ¼ tsp salt.
- Raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the carrots are tender, about 10-15 minutes. Add the broccoli, cover and cook until the broccoli is tender, about 5 minutes.
- Add the coconut milk and blend it until smooth. Return the soup to the saucepan and bring to a simmer. Add water if needed to adjust consistency and add salt and pepper to taste.