Chris is out with his coworkers this evening so I'm cooking for one tonight. Your post from yesterday had me thinking of carrot ginger soup. I worked late today and just didn't have it in me to spend much time cooking, but I still needed a good, warm home cooked dish. So, here is what I did!
Combine in a small pot:
3 large carrots, roughly chopped (or 5 medium ones)
just enough water to cover carrots
1/2 tsp veg bouillon or half cube
Bring to a boil and simmer until carrots soften. 6-7 minutes.
a half can of coconut milk
1 inch roughly chopped ginger
spices to taste (I used cumin, coriander and turmeric)
salt & pepper
Blend it all together in the pot with the immersion blender and voila! A beautifully carroty orange and delicious soup. In about 10 minutes. Serves 2. Or just me if I'm really hungry.
About adding cream to soup: I do make a carrot and coriander soup which is just lots of carrots and broth with no cream, but for this one I find the coconut milk is just an awesome healthy food especially on these winter evenings. I don't really worry about the fat content, if I keep it in moderation. I put coconut milk in lots of things, and I actually think it makes my skin look better! More on that later :)
Allison, later this week I'm going to make that slow-cooker sweet potato and lentil soup you put on your weekly menu. Have you made it yet? Any tips?