Carrot Coconut Soup

I made a delicious new carrot soup this morning.  It was such a perfect addition to this rainy day!

Carrot Coconut Soup

• 1 tsp. of unsalted butter  or olive oil
• medium yellow onion, diced
• 6 organic carrots, diced
• 1/2 tsp. of powdered ginger
• 1/2 tsp. of cinnamon
• 1 tsp. of chili powder
• 1 can of lite coconut milk
• 1/2 cup of soy milk
• salt

Heat saucepan on medium heat and add the butter. Sauté the  onion for 2-3 minutes.  Add spices: ginger, cinnamon and chili powder, then carrots.  Stir and cook for 2 minutes. Stir in the soy milk and coconut milk. Bring to a boil and simmer for 20 minutes or until the carrots are soft. Turn the stove off and let cool for 2 minutes. Puree with a immersion blender or food processor.  Add salt to taste.

I dare you not to fall in love with this soup!  

Our day was spent cleaning, purging and packing up our house – ugh!

We then headed over to my friend Mia’s house for dinner.

Dave and I brought:

• corn, black bean and tomato salad
• puppy chow( corn Chex covered in  melted chocolate & peanut butter coated in powdered sugar)

Marybeth brought over quinoa salad with cranberries and pistachios.

Mia made some delicious southwestern turkey burgers ( made with oats instead of breadcrumbs- thanks Mia)!

Altogether we had made an amazing combination of colorful food on our plates!

Mia even made homemade fudge to have over mint chocolate chip yogurt- what a wonderful way to finish off the weekend!