Soups are In. Salads are Out.
After getting married and spending the better half of September in Greece & The Maldives, adjusting to reality has been a work in progress. My husband and I are finally getting back into our routine, and I have been transitioning into more fall focused meals. The meal prep however, I've noticed is far more time-consuming than I remember it was a few months ago.
In the summer, salads were a great way to have a really strong plant-based diet, eat light and they also never took more than 20 minutes to throw together. Fall veggies are definitely a favorite for all, but they most of the time require more than just chopping. So, I think I'm officially graduating my salads for soups thanks to how quick & easy it was to put together this carrot-ginger coconut delight!
Ingredients
1 medium sized yellow onion, finely chopped
2 bunches of carrots, traditionally chopped
2 teaspoons of graded ginger
3/4 cup of water
2 tablespoons of coconut oil
1 teaspoon paprika
1 teaspoon garlic
1 teaspoon turmeric
1 cup of coconut milk
Salt to taste (I used about 2 tablespoons, but I recommend starting with 1)
Directions
In a large rondeau pot, melt 2 tablespoons of coconut oil and add chopped onion over medium heat.
Once the onions are translucent, add ginger, water, turmeric, paprika, garlic & salt. Bring to boil.
Add chopped carrots, let simmer & place lid on pot for 25 minutes, or until carrots are soft.
Remove from heat and carefully pour all ingredients into Vitamix, and turn on high until 100% puréed.
Pour mixture back into rondeau pot, and add coconut milk. Add salt to taste and stir until hot and the coconut milk is completely mixed in. Enjoy with any topping such as roasted pecans & paprika. Fresh sliced ciabatta is a great addition to soak up all that rooted nutrient-filled goodness too!
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