For most of you, it’s Fall. The air is cooler, the leaves are changing colors, and you’re thinking about pumpkins and apple cider. We, in Florida, are still basking in 90° temperatures and spending our days at the beach trying to keep cool. I feel like Florida goes straight from the hot summer right into the cold winter and back to the hot summer again. And yes, it does get cold in Florida. We do have a few days if 30° temperatures. We never get a Fall or a Spring season. So, even though physically it’s still summer here, my mind is all about the Fall. My mind is on cinnamon sticks and rustic meals. Like this Carrot Ginger Soup.
I grew up on Carrot Soup, Cream of Carrot Soup specifically. It was so good, so thick, and unfortunately, so full of fat and calories. It was all in the cream. But it was sooo delicious and my brothers and I requested it often. It was a staple in my house growing up. But back in the day, there was far less emphasis placed on healthy eating. Taste was everything.
Fast forward into my adult life and things have changed. Now healthy eating with great taste is everything. This recipe I made for this Carrot Ginger Soup does use coconut milk, but coconut milk is a bit healthier than the old days of heavy whipping cream.
I made this soup alongside an arugula and blueberry salad. It was a nice way to balance out the changing of seasons between Summer and Fall.
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