Birthdays look so different when you’re in your late twenties.
Especially when you’re just super lame.
Garr turns 29 tomorrow and the ways in which we are celebrating are similar to that of a 49-year-old and a 9-year-old.
The man wanted a gold wedding band to replace his silver one – of all things. He’s a true catch. The best is that me and my friends told him to get a gold wedding band originally, but apparently 5 years ago gold was not kewl. Now, only gold is kewl. I digress. In addition to his ring, he has to have lil treats for tomorrow! So I grabbed some of his favorites – chocolate chips for midnight snacks, diet Dr. Peppers that we can’t typically keep in the house because he chugs them and cinnamon rolls for breakfast this weekend. For his birthday dinner, I told him I would make anything in the world. He asked for biscuit breakfast sandwiches. It’s like he’s 90 years old and just wants to visit the local McDonald’s for a nice sausage biscuit breakfast.
I also have a pan of brownies cooling for him to take to his classmates tomorrow. He’s basically in the second grade.
Time: 1 1/2 hours (prep + cooking) | Serves: 3-4
- 1 lb. of carrots, peeled + washed
- 1 knob of ginger, peeled + diced
- 1 white onion, diced
- 1 tbsp. of garlic, minced
- 4 cups of vegetable broth
- 1 14oz. can of full coconut milk
- 2 tbsp. of lemon juice
- 1 tsp. of coriander
- 1 tsp. of italian seasoning
- 1 tbsp. of crushed red pepper
- S+P, to taste
- 2 tbsp. of olive oil
- Pumpkin seeds, for serving
- Cilantro, for serving
- Preheat oven to 400 degrees
- Arrange carrots on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
- Bake for 40 minutes, flipping at least once
- While the carrots cook, heat remaining oil in a dutch oven over medium heat
- Add onion + S+P, cook 3-4 minutes
- Add garlic + ginger + coriander + Italian seasoning + crushed red pepper + S+P, cook another minute
- Once carrots are cooled, chop them up + add to pot
- Add broth, bring to a boil, reduce heat + simmer for 15 minutes
- Turn off heat + blend using an immersion blender
- Once almost completely smooth, add coconut milk + lemon juice, blend until super duper smooth
- Serve warm with pumpkin seeds + cilantro
- Curl up on the couch in as many blankets as you can get your hands on + slurp on your soup until you turn into a knob of ginger or a carrot, whichever happens first
3 thoughts on “Carrot + Ginger Soup”
I love making soup at this time of year. This looks delicious, I will be trying it soon!
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Sounds like a perfect harvest soup. 🍁🍂🌾
What a great idea