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.
- 1 tbsp. olive oil
- 3 scallions, loosely chopped
- 2 tbsp. fresh ginger, peeled and minced
- 3 cloves garlic, minced
- salt and pepper
- 7 carrots, peeled and chopped
- 1 14oz. can coconut milk
- 1 15oz. can cannellini beans, undrained
- 3 cups low sodium vegetable broth
- 1 1/2 cups butternut squash
- 3 cups broccoli florets, roughly chopped
- olive oil spray
- 2 cups crusty bread, cut into 1-inch pieces
Preheat the oven to 450°
Add 1 tbsp. olive oil to a large deep saucepan over medium-high heat.
Add the scallions, ginger, and garlic.
Stir for two minutes until mix begins to become fragrant.
Add the carrots, coconut milk, the cannellini beans and their liquid, and 3 cups of low sodium vegetable broth.
Bring to a boil over high heat, then reduce the heat to medium.
Cook for 20 minutes, stirring occassionally.
Cover a baking sheet with parchment paper.
Add the butternut squash, broccoli florets, and bread crumbs to the baking sheet, spacing out so that the vegetables are not touching if possible.
Spray the olive oil across the vegetables, but don't overspray.
Roast the vegetables and bread in the oven for about 15 minutes. Be careful not the burn the bread.
Once the soup has cooked, add the soup in batches to a blender and puree.
Pour the pureed soup into soup bowls.
Top the soup with the roasted squash, broccoli, and croutons.
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