Cooking Instructions
- 1
Gather and chop your ingredients
- 2
Heat oil in a saucepan over medium heat. Add in onions and garlic. Allow to sautee
- 3
Add in the carrot and celery. Allow to cook for about 5 min. Stirring occasionally.
- 4
Add in the rosemary, black pepper and salt, cook for a minute.
- 5
Add in the stock/ water and coconut cream, stir and allow to boil. Reduce heat and allow it to simmer for 25- 30 minutes.
- 6
Add in the coriander leaves, turn of the heat and let it cool slightly.
- 7
Place in a blender, and blend until smooth.
- 8
Return to saucepan and reheat on low heat.
- 9
Remove from heat, serve and enjoy.
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