Ingredients

• 13.5 oz. can full-fat coconut milk, popped into the fridge
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 3 green onions, just the green part chopped
• 1/2 red bell pepper, chopped
• 1/4 sweet onion or 1 small shallot, chopped
• 1 garlic clove
• 2 Tbsp. dill, chopped
• 2 Tsp red wine vinegar
• pinch of salt and pepper

Instructions

1. Place carrot, celery, green onions, bell pepper, onion and garlic clove into blender or food processor.
2. Mix until finely diced.
3. Stir in dill, vinegar, salt and pepper.
4. Scoop cream from top of coconut milk into veggie mixture and stir to combine.
5. Place in fridge to set up for 2 hours.