The weather has been erratic and it takes much efforts to get out of bed from beneath the two blankets. I am not normally a soup person, but this cool weather has managed to rekindle the craving. I am always craving spice more than sweet and the lingering winter requires warmth as well and a warm, thick soup is what the soul needs.
Carrots are in abundance in this season and they are this lovely hue of red and taste the best they possible could at this time of the year. So I felt a carrot soup was in order, but with some more warming flavours such as ginger, garlic and my recent obsession – coconut milk! I used coconut oil to cook in instead of regular, and really, that’s all there is to it, with some salt and pepper. Let the carrots and ginger take the focus. I add some water to lighten it up, but you can also add vegetable stock and reduce the amount of coconut milk if you aren’t feeling as indulgent. The ginger and garlic are natural anti-inflammatory and hence help soothe cold, runny noses and body pains.
By the way, this soup counts as: Gluten Free, Paleo, Vegan, Vegetarian, Dairy Free!