Happy first day of fall everyone! The weather has been gorgeous lately…just sunny enough to feel like summer, but with a slight cool breeze to keep you from sweating nonstop throughout the day. It’s awesome. I’m trying to enjoy it as much as possible even though I’ve been incredibly busy. I don’t remember if I told you guys before, but I’ve been working 2 full time jobs for over a month now. And get this – the other job is over 2 hours away! The commute feels like a job unto itself. Add in blogging and my time is SPENT. All this craziness has unfortunately kept me from blogging while I settle into a new routine. Don’t worry….I think I’m getting used to it and will be back and better than ever…starting now! And yes, I know how crazy having multiple jobs is, but I’m trying to make a buck, ya know? Food ain’t cheap (and neither are bills). If anyone has some advice on how to “get rich quick”, let me know. If not, my life will be nuts for the foreseeable future. Keep your fingers crossed that I survive!
Now that we’ve caught up a bit, lets dig into this recipe! Since it’s cooling down outside, it’s more important than ever to keep fresh flavors on our plates so we don’t get bummed out by the lack of sunshine each evening. And this recipe’s freshness will totally ward off any seasonal sadness. It’s a ginger carrot soup that’s SO tasty. Carrots and zesty ginger get simmered together in coconut milk and water. I typically prefer using broth, but I didn’t want any flavors competing with the carrots/ginger. Let those babies shine! After everything gets tender, those veggies are blended until velvety smooth. It’s truly divine. And healthy! Add a dash of hot sauce to brighten up the flavors right before serving. Don’t worry about it being spicy, the citrus will liven everything up (a squeeze of lemon or lime will work if you’re hesitant to use hot sauce).
Oh yeah… and I served these in some glass mugs my grandma gave me from her storage. Aren’t they awesome? Thanks grandma! :D
Back to work for me. Ttysoon everyone!
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 lbs carrots (roughly chopped)
1 onion (diced)
2-3 cloves garlic (chopped)
1 tablespoon fresh ginger (minced)
1 can coconut milk (13.5 oz)
1 1/4 cup water
Salt/pepper, to taste
Hot sauce, to taste
Put the butter and oil in a large pot over medium heat. When the butter melts, add the onion and carrots with a pinch of salt/pepper. Cook for 5 minutes (stirring occasionally), then mix in the garlic and ginger. Cook for 2 minutes.
Pour in coconut milk and water. Add another pinch of salt/pepper. Bring to boil, cover, and reduce heat to low. Simmer for 25-40 minutes, or until carrots soften.
Using an immersion blender, blend the soup to your desired consistency. If using a regular blender, be careful handling the hot ingredients and make sure to blend in batches. Safety first!
Garnish with hot sauce and parsley.
Serve and enjoy!