Ginger and carrot cream soup: 40% vegetables, with the softness of coconut milk
If you want a quick, warm lunch, this cream soup is waiting for you ready in a saucepan. Forty per cent carrot and coconut milk are its base, seasoned with ginger, with no dairy – yet still creamy. Good cold too, for a summery mood.
Why you’ll love it
- 40% carrot and coconut milk give the creamy base, without dairy
- Seasoned with ginger, can be served both hot and cold
- Low in sugar: 1.5 g of sugar per 100 ml
- Without preservatives, preserved by heat treatment
How to serve
- Can be eaten heated or cold, whichever suits you that day
- Served with a little quinoa, rice, buckwheat or good-quality baked goods, lunch becomes more filling
- Shake before consuming
Storage and pack size
- 300 ml pack
- Store at +2 to +7 °C, delivered chilled
- It keeps its quality for the period shown on the packaging
