It's mid-winter, a "man" whose name rhymes with frump is our president - aka evil overlord - who doesn't believe in climate change but does believe in severe inequality. There's nothing we can do right now but fight back and take care of ourselves as well as each other. More on all that later, but for now, take comfort. Take comfort in the fact that millions of Americans and millions of world citizens are on your side. Take comfort in the simplest, tiniest gems of radiant goodness. This is where the sweet carrot ginger soup comes in.
Sweet potatoes of the deepest sunset orange dimmed only by their dusty skins, snappy carrots with earthen undertones, ginger like a balm at the back of your throat, warming you to the deepest parts of your core. Yes, these are the things we can take joy and comfort in right now. It might feel wrong to seek happiness when there is so much to be angry about, but we must be resilient and strong, and to do so, we must nourish ourselves. So here I am, feeding you, just the same as I always do, but with even more love and passion and subtle resistance cooked right into the meal.
Enjoy this sweet carrot ginger soup with friends and loved ones, or just a quiet moment alone and take heart. We are all in this together, and together we will rise.
Sweet Carrot Ginger Soup
Prep time: 15 minutes. Cook time: 30 minutes.
Ingredients for about 6 servings:
- 1 cup sweet potato, skinned and diced
- 2 cups carrots, diced
- about an inch long/wide nob of ginger root
- 1/2 cup yellow onion, diced
- 2 cloves garlic, smashed
- 1 tbsp ginger powder (if only using ginger powder and no root, add 2 tbsp)
- 2 cups vegetable broth
- 1 cup water
- 3 tbsp olive oil
- 1/2 cup coconut milk
- 1/2 cup chopped parsley
- salt & pepper
- Heat olive oil in a large pot. When glistening, add sweet potatoes, carrots and onions. Season liberally with salt & pepper then stir until all vegetables are lightly coated in oil. Cook on medium heat with the lid on for 5 minutes, stirring occasionally to prevent burning or sticking.
- Add garlic and ginger. Stir then cook on low with the lid on for 10 minutes, or until vegetables are soft enough to easily poke in half with the edge of a wooden spoon.
- Add vegetable broth and water, stir. Bring to a boil then reduce to a simmer and let cook with the lid on for 10 minutes.
- Using a pitcher blender (I use a Vitamix Professional Series 500) or an immersion blender, blend the entire pot until smooth. Return soup to the pot, bring back up to a boil then return to a simmer.
- Add coconut milk, stir and simmer for 5 minutes.
- Serve with an extra drizzle of coconut milk and chopped parsley. Croutons make an excellent addition if you've got them.
I got my sweet potatoes and carrots from Local Roots CSA! If you're a New Yorker, you can get some, too.