Carrot and Coconut Bisque

Servings

312 g

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Ingredients

283 g Recipe: Carrot and Coconut Bisque Batch
14 g Recipe: Almond Cream
14 g Recipe: Kale Gremolata

Recipe Preparation

Heat the carrot and coconut bisque in a sauce pot until it boils. Place the bisque on the hot line in a steam well.
To plate, ladle 283 g of the bisque in a serving bowl and garnish the top with 14 g of almond cream and 14 g of kale gremolata.

Nutrition Information (per serving)

Calories: 230

Fat: 14 g

Saturated Fat: 710 g

Carbohydrates: 22 g

Protein: 4 g

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