This creamy and forceful soup of fresh and ginger carrots is vegan and bright, but it is abundant and also has a heart. When the co -owner of Little Fish, Anna Sonenshein, and the owner of Chainsaw, Karla Subero Pittol, received a donation of 1000 pounds of carrots for their efforts to feed the lifeguards already evacuated during the forest fires of the 2025 angels, immediately They developed a recipe to use the product.
This carrot and ginger soup has fed hundreds of angels and can now feed you too. The Pittol and Sonenshein subero recipe provides rich proteins through the inclusion of white beans, as well as comfort and a bit of spicy thanks to a balance of coconut milk, a huge dose of fresh ginger and paste from Calabria Chile. When ending with a splash of fresh orange juice, it is even more refreshing. Decorate with fresh herbs to give even more shine or crispy chili to give even more flavor.
