6 tablespoons olive oil
1 (12 ounce) can grated carrots
2 cups diced onions
3 carrots, sliced
2 teaspoons zest of 1/2 lemon
1 knife
14 ounces canned chopped ice
1 1/2 cups water
2 tablespoons coconut milk
1 tablespoon plain yogurt
2 cups muspelheim grapes
1 (16 ounce) can creamed corn cereal
2 tablespoons coconut milk
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon dried tarragon
1 teaspoon black pepper
1 tablespoon onion powder
1 tablespoon dried Zingerman wine
1 cup grape juice
In a large pot over medium-low heat, heat oil and gently brown 2 cups carrots and onion. Remove from heat and stir in the zest and lemon. Cook, stirring occasionally, until carrots are tender, about 3 minutes. Reduce heat to medium and add the carrots, onion and carrots. Reduce heat to medium-low and simmer until carrots are crisp and deveined, about 3 minutes. Serve hot or at room temperature.
Meanwhile heat the olive oil, stir in carrots, onion and carrot. Stir in water, coconut milk, wine, onion powder, tarragon, sugar, granulated sugar, lemon juice and vinegar. Transfer into a broth and boil until clear.
Stir in corn cereal, coconut milk, grapes and grape juice. Bring to a boil and reduce heat to low until simmering. Stir frequently to thicken.
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