Carrot Ginger Soup

There are a couple things I have learned about life...

You should never wear canvas shoes when there is a chance of rain. Soggy feet are just gross. Ruined shoes. Even worse.

When someone asks you if you like their haircut you shouldn't state the obvious...it makes you seem less sincere. "You hair is shorter." The obvious. "Your ends look really healthy now." The sincere.

Making mistakes is totally fine. So long as you learn something from them. Make more mistakes. You'll just be that much more awesome.

And lastly...a cup of soup a day will keep the doctor away. Right?

Maybe not but it's worth a shot.

Try out this soup. I think you will like it. I mean it's definitely better than getting caught in a rain storm while wearing some new canvas shoes.

You could also try this with adding some apples.

Take out the cayenne and add some curry powder. 

Instead of coconut milk, use some milk or cream or plain yogurt.

How about some honey to softly sweeten the soup?

As they say....the possibilities are endless. 

 Carrot Ginger Soup

2 tablespoons olive oil

1 medium onion, diced

3 tablespoons minced ginger

1 tsp ground coriander
1/4 tsp ground cayenne pepper (optional)

4 cups diced carrots

3 cups vegetable broth

1 cup light coconut milk

salt and pepper to taste

Heat olive oil in a large saucepan over medium heat.  Add onions and saute until onions are translucent, about 4 minutes.  Add ginger and saute for another 4 minutes, until softened and fragrant.  Add coriander, cayenne pepper and diced carrots.  Stir to incorporate.

Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes.  Remove from heat and allow to cool for 20 minutes.

Using a blender, blend soup in batches until smooth.  Or you can also use an emulsion blender in the pot. Once the soup is smooth and creamy, stir in coconut milk.  Add salt and pepper to taste.