24 November 2011

carrot ginger coconut soup

Happy Thanksgiving! Today was like any normal day to me. I woke up at 6:00 and was on the bus by ten til 7, taught some crazy awesome kids how to sing pretty and play xylophones, ate too much chocolate after school,  and came home in the wind and made up dinner. Tomorrow we'll be back in the States to eat Turkey and be with the hubs' family and be real Americans but today we were regular working Canadians. (I'm in the process of making this amazing twist on stuffing for tomorrow, in case you were worried I was off the hook entirely.)

I should have made this for dinner... a lovely vegan soup that has very few ingredients but still manages to put a wonderfully warm feeling in your belly on a cold night. It would have made up for the strangeness of not being in our own country on our country's favorite holiday for the second year in a row.

Oh well, turkey tomorrow.

Make this soup. It's ridiculous amounts of yum. Pretend to be a vegan for a night. It's real fun.

Today, I'm thankful for... my raincoat, chocolate, community, family, having landed in my dream job at 25, sweet potatoes, learning how to be content with less, my incredible husband, our tiny little church, and God's crazy love. What about you, friends?

 Carrot Ginger Coconut Soup
{adapted from Joy the Baker}

for a big ol' pot of soup...

2 tablespoons olive oil
1 medium to large onion, diced
5 tablespoons peeled, minced fresh ginger
1 1/2 teaspoon ground coriander
9-10 cups diced carrots
5-6 cups vegetable broth
1 can 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 and diced carrots.  Stir to incorporate.  Add the vegetable broth until carrots are covered, 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 small batches until smooth, being very careful that you don't overfill blender. I've almost burned myself may times! Even better, if you have an immersion blender, blend away! Return soup to pot, stir in coconut milk.  Add salt and pepper to taste. Serve with a delicious crusty whole-grain bread.

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