Carrot Ginger Sunshine Soup

Happy day when you add a bowl of sunshine to your life. This is just that...lot's of flavor and pretty colors to brighten any day. What else is so great about this recipe is that it's a one pot meal. It just keeps getting brighter and brighter. Simple to put together + simple to put away = Simply lovely! Even better still...this recipe is versatile to pretty much whatever you have in your kitchen. You can replace the potatoes with more carrots and zucchini if you like. I happen to have added coconut milk to this recipe but you can easily use your favorite nut milk instead without losing any flavor. Both ways are delicious and will you smiling!

Let's shine on...

Carrot Ginger Sunshine Soup

Ingredients

• 4 medium carrots, diced
• 3 medium potatoes, diced
• 1 medium zucchini, chopped
• 1 small onion or 1 shallot, chopped
• 1 inch fresh ginger, chopped
• 2 garlic cloves, chopped
• 1 teaspoon cumin
• 1 teaspoon coriander 
• 1/2 teaspoon turmeric
• 1/8 teaspoon nutmeg
• 1 tablespoon vegetable broth powder, optional
• 1/2 teaspoon paprika
• 2 Tbs olive oil
• 1/2 lemon squeezed
• 1/4  water
• 1 can lite coconut milk, or nut milk*
• 3 cups water, give or take
• himalayan salt & pepper to taste

Directions

1. Heat oil in a large pot on medium heat. Add garlic, onion, ginger, pepper, cumin, coriander, paprika, turmeric, nutmeg. Saute mixture until garlic and onions are translucent, about 3 min.
2. Add carrots, potatoes, zucchini. Mix well with spices and cook 5 min.
3. Add lemon juice and 1/4 cup water. Stir regularly, cook partially covered, until vegetables are soft and cooked, 10 min give or take a little, depends on how small you chopped your pieces...the smaller the quicker they soften.
4. Turn off heat and remove. Purée vegetables to a creamy pulp with immersion blender. Or you can add the liquid in #5 and puree vegetables that way. I have to say I started without the liquid and then added most of it to finish blending, saving some for later. Seemed better with the liquid for me. Everyone is different so use your most comfortable way.
5. Return to medium heat. Add coconut milk, broth powder, salt. Stir well, simmer 2-3 min. Add water gradually, stirring regular, maintain low boil, cook for 5 min. Continue to cook on medium low, reduce to desired consistency. 
6. Serve with bread or crackers if you wish. I had some olive oil & sea salt pita chips with mine. Very delicious ! Serves 3 generously. 

* I started this dish without thinking about using the coconut milk. It wasn't till the end that I decided to add it in. This soup is just as well without it, so if for any reason you don't want to use coconut milk any nut milk will do. I had added 1 cup plain almond milk to the batch but I'm sure the coconut milk overflavored it which is why I removed it from the recipe above and added and extra cup of water instead. You can add the almond milk to start and see if you like the flavor and if you want the extra boost, the coconut milk will give you that. Both ways are very tasty in their own way ! Use either 1 cup coconut milk, 1 cup almond milk, or both reducing the water to 2 cups, give or take to your desired thickness.

Here's a picture of how to get the carrot flowers, definitely an art that I need to practice. Luckily they sort of sink into the soup a little softening the edges making them look practically perfect. It'll be our secret. They are just too cute !

Enjoy the sunshine !

Adapted from The Lotus and The Artichoke... Carrot Ginger Zucchini Soup