G-CCC-Q (Ginger – Creamy Carrot Coconut – Quinoa)

8 carrots
1 onion
6 cloves of garlic
1 inch of ginger
8 cups of stock – 4 cubes of Knorr Vegetable Bullion

Bring all ingredients to a boil.
Puree with immersion blender.

Then add
1 – 14 oz can of coconut milk
1/3 cup fresh minced coconut
1/2 cup of dried quinoa

Simmer for 30 minutes

Top with fresh parsley. Yum.

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