Carrot Ginger Coconut Soup

I’ve said it before, and I’ll say it again.

Soup is my love language.  

Soup makes me happy and comfy, and just the thought of it gives me all of the feels.   I could eat soup every day for the rest of my life.  Yep, even here in tropical Hawaii.

So you know how loved I felt on my birthday when, after an early-morning beach walk with my good friend Jules, she sent me home with a care package of food for both breakfast and lunch.   In the package was gluten-free blueberry muffins, Thai Veggie Summer rolls, and….carrot ginger coconut soup.

Before I even tasted anything, I posted this photo on Instagram and Facebook…

And immediately people were saying.  “Happy Birthday!”  (no, but – ) “Can we get that soup recipe!?”  haha.
(I’m totally lying, many people totally wished me happy birthday, and I love you all to death.)

But let’s be honest:  The people wanted that soup.

And for good reason.

It was delicious.  I ate the whole jar and loved every second of it.

Two weeks later I finally gathered all of the ingredients to replicate Jules’ soup in my own kitchen.

Twice.

And my family loved it.
Like:  gulped-it-down-out-of-a-mug loved it.  And then they asked for more.

And this makes me ponder:  How often do you make a really healthy soup and have a bunch of teenagers suck it down and ask for more?

#not #often

Which is why I am here to share this recipe with you!

So print, pin, and share, my friends, because this might just become your new family favorite too —

Here’s the recipe:  (as usual, I double this for a family dinner + leftovers)

Print

Carrot Ginger Coconut Soup

Course lunch/dinner

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 -6

Author www.monicaswanson.com

Ingredients

• 1 Tablespoon olive oil
• 1/2 chopped onion
• 4 cloves garlic
• 1 small sprig of ginger 1 inch, peeled and diced (or more if you like ginger!)
• 1 can coconut milk
• 4 cups broth chicken or veggie
• 8 large carrots peeled and chopped
• Garnish options: chopped basil kale, chives, salt and pepper, and cheese of choice (sheep's feta or parmesan both good!)

Instructions

1. Saute onion, garlic and ginger in olive oil on medium heat for 3-5 minutes or until tender.
2. Add coconut milk, broth, and carrots and bring just to boil
3. turn heat to medium and leave for 20-30 minutes, stirring occasionally.
4. Put mixture into Vitamix machine (or good blender) and puree until smooth.
5. Pour soup into serving bowls and top with chopped basil, kale, chives, green onion, salt and pepper to taste. Top with cheese if you like!
6. ENJOY!

Hope you love it.  And a big thank you to Jules for being such a good friend, encourager, prayer warrior, and for knowing how to speak my soup-love-language. 

Now…because it’s a lot more fun around here when you join the conversation, would you share in comments!?
If food were your love language, what food would yours be?  (and if it’s soup, what is your favorite kind?)  

Thanks for playing!

Before I go, may I invite you to also follow my new instagram feed over at healthyhappyandfree?  This is where I share a little of what I’m eating, and inspiration for living a healthy, balanced life!  It will also offer encouragement and support for anyone who reads my new book, The Secret of Your Naturally Skinny Friends! 🙂

ALOHA!!
See you soon!

Mon

**All photos by my son, Josiah (<–click there to see his very cool website, full of photos, and now a few pieces of his writing as well. ;))

PS  More soup love?  You might like to try my favorite white bean chicken chili.  Or my yummy vegan sweet potato soup.  XO