Allati’s Veganland: Carrot coconut milk soup w/ quinoa salad

Instructions

Soup
Put the carrots, onion, and garlic into a food processor or blender with 1/2 a cup of water. Blend until everything has a soupy texture. Heat a pot on medium, with olive oil and all the spices, stir spices until they begin to set off an aroma. Then pour the carrot mixture slowly into the cooking oil and spices, then add the can of coconut milk. Stir consistently for a few minutes. Add salt as desired. Let this cook with the lid on, on medium heat for the remaining 25 to 30minutes.

Salad
Cut Kale into small pieces, dice tomatoes, olives, and slice purple onions. Set this aside. Cook 1 cup quinoa with 2 cups of water, on medium-high heat with the lid off for 18minutes, then turn off the heat and let it sit on the declining heat, add sesame oil, stir, put the lid on, and leave it where it is. Toss kale, tomatoes, olives, and onions together, and set the bowl aside.

Dressing
Put olive oil, fresh lemon juice, and sliced garlic with salt and pepper into a small glass jar with a lid. Shake well.

Assembly
Fill your favorite bowl with soup, and garnish with chopped cilantro. Put kale salad, quinoa, and dressing into a shakeable tupperwear. Shake well and place it on a plate. Now you’re ready to eat, enjoy!