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On Friday night, I made a simple supper for my friend Tom.

Tom and I pretty different eaters. He’s an enthusiastic carnivore, and I’m an outspoken vegan. But we see eye to eye on a few foodie matters. Tom’s father is a farmer and, by Tom’s account, a “hippie.” Each fall, Tom brings back bushels of the most delicious Macoun apples and giant carrots from his dad’s place, and, when I’m lucky, he shares them with me. I’ve never seen Tom put a bit of processed food into his mouth—not a thing. He makes the best saffron risotto on earth, and he’s willing to veganize it for special guests. And most importantly, we have a couple of mutual foodie obsessions: hummus and raw veggies, perfectly cooked brown rice, roast veggies with vinaigrette, and anything that calls for cumin, coriander, saffron, or cinnamon. Tom spent some time in the peace corps working in Madagascar, and perhaps these spices remind him of his time there.

One spice we haven’t discussed yet is ginger. But it’s one of my favorite spices, and so I suspect—I hope—that it might be one of Tom’s favorites, too. I didn’t need to think very hard about what to make for me and Tom on Friday: roast veggies and couscous, hummus and babaganoush, and raw veggies for crunch are our custom. But I did want to throw something new into the rotation. And since Tom and I are equally keen on carrots, I thought I’d make a soup from one of the food world’s most divine pairings: carrot and ginger.

Perhaps some of you have tried my carrot avocado bisque. If you haven’t, do: it’s the delicious, sixty second version of what you’re about to see here. But if you want a cooked version of carrot ginger soup that’s easy as pie to prepare and easier still to devour, try this recipe on for size. It’s fast, flavorful, crowd-pleasing, and easy to modify, too. I always add a bit of coconut milk at the end for richness. But you could lower the fat by using rice, almond, or soy milk, and you could also leave out the milk altogether. It adds a lovely creaminess, but the soup will be wonderful without it, too.

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Carrot Ginger and Coconut Soup (makes 7-8 cups)

1 tbsp coconut oil
1/2 cup onion
1/2 cup celery
2 inch piece of ginger, peeled and chopped
4 cups veggie stock
1 small potato, white or sweet, coarsely chopped
1.25 lb carrots, coarsely chopped
1/2-1 tsp salt
1 1/2 tsp curry powder
1/3 cup coconut milk

1) Sautee the onions, celery, and ginger in 1 tbsp coconut oil in a medium sized pot until the onions are translucent (about ten minutes).

2) Add the veggie stock, carrots, potato, curry powder, and salt to the pot.

3) Bring the liquid to a boil, and then lower it to a simmer. Let the mix simmer for about twenty-five minutes, or until all of the carrots are nice and tender.

4) When the carrots are tender, turn off the flame. It’s time to blend! You can either use an immersion blender, or you can transfer the soup to a blender and blend it all at once, or, if your blender is smaller, in batches. Remember that hot soup will create pressure in your blender as you work, so remove lids carefully.

5) Transfer the blended soup back to your pot, and warm through. Now the magic happens. If you’re not using coconut milk, go ahead and serve. But if you are—as well you should be—you add the milk now. I recommend full fat coconut milk for sure: after all, the fats in coconut have been proven to aid tissue repair and have antibacterial properties. More importantly, it’s divine, and a very little bit goes a long way:

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See the beautiful swirl it creates?

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6) Stir to combine it all well, and serve hot, with a dash of cinnamon if you like.

True to form, I was too busy focusing on dinner to take photos–sorry! Fortunately for you guys, I had plenty of this soup leftover.

Whenever I make more than 4 cups of soup, I immediately freeze half; I’ll never gobble up the leftovers quickly enough, and I love having frozen soup for dinner in a pinch. I had two full cups of soup left after dinner with Tom, and so I enjoyed a heaping cup for lunch on Sunday. In a moment of true culinary inspiration, I topped it with a dollop of leftover cashew alfredo sauce–another perfect soup swirl!

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Co-starring in the meal was a giant spinach salad and two slices of raw carrot raisin bread–an appropriate side!

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Now that carrots are in season, it’s the perfect time to add this soup to your recipe queue. Of course, making this soup only has me fantasizing about my other fall favorites: butternut squash and apple, Kristen’s harvest soup, and anything that involves sweet potatoes!

Have a lovely evening, and before you go, tell me, what soups are you guys looking forward to this fall?


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