Ginger Carrot Soup with Garlic Croutons Sprinkled with Le Saunier de Camargue Fleur de Sel

Servings: 6 - Prep Time: 15 minutes - Cook Time: 20 minutes

For the Soup:

2 lb of baby carrots

1 medium onion

2 Tbsp fresh ginger grated

1 clove garlic

3 Tbsp butter

1 Tbsp olive oil

6 cups of Chicken Stock

Salt to taste

1/2 cup coconut milk (optional)

Croutons:

1 crusty French baguette (cut into 1-inch cubes)

¼ cup olive oil

2 large cloves of garlic (pressed)

1 tbs of Le Saunier de Camargue Fleur de Sel

Soup

In a large stock pot, melt butter and add olive oil over medium-high heat

Add carrots and onions and sauté for 3-5 minutes

Add ginger and sauté for another 2 minutes

Add chicken stock and bring to a rolling boil and reduce heat to medium

Boil for 15 minutes or until carrots are tender

Once carrots are tender, remove from heat and let cool for 10 minutes

Using an immersion blender, blend ingredients in the pot until smooth

Add coconut milk at this point for a creamier taste

Croutons:

Preheat oven to 352°

In a large mixing bowl, add olive oil and pressed garlic and whisk to combine

Add bread cubes to oil mixture and coat evenly until all of the oil is absorbed

Line a cookie sheet with parchment paper and spread coated bread cubes evenly in one layer

Bake for 20 minutes or until golden brown

Once removed from the oven, sprinkle croûtons generously with Le Saunier de Camargue Fleur de Sel and let cool

To Serve:

Ladle bowls of soup into your favorite serving bowls or crocks, top with croutons and garnish with spring onions, finish with Le Saunier de Camargue Fleur de Sel and enjoy!