1 tub Boulder Organic Carrot Ginger Soup with Coconut
¼ cup pistachios or cashew nuts
¼ cup fresh snow peas (optional)
¼ cup lump crabmeat (optional)
Craving a meal to beat the heat? Our Carrot Ginger Soup with Coconut is delicious served cool. Just pull it out of the fridge to let it sit for 20 minutes, then divide into bowls and sprinkle the top with chopped pistachio or cashew nuts, fresh cilantro, fresh snow peas or even lump crabmeat. Exotic and light! Pair with Champagne.
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