Oh, my Yummy

Is it soup season or what? I think so. Its also the season of root vegetables, lots of them. They're great roasted, mashed, grated in slaws and hash, and, of course, in soup. This soup has just a few ingredients and is a whiz to make. I made some last night before yoga class in 20 minutes. When I got home, Justin had made rice and sauteed greens to go with it. A fine winter feast!

Carrot Ginger Bliss

7-10 Carrots
1 piece of ginger (about the size your thumb)
1 leek
2 cloves of garlic
3/4 can of coconut milk
salt and pepper to taste

1. Bring a small pot of water to boil and add carrots and peeled ginger. Let them boil until veggies are tender, not mushy (al dente). Reserve cooking water.
2. While veggies are boiling, saute chopped leek and garlic in butter.
3. When carrots and ginger are tender, place in a food processor with sauteed veggies with some of the cooking water. Puree.
4. Add 3/4 can of coconut milk and some of the cooking water to get soup to the consistency that you desire.
5. Season to taste with salt and pepper.
6. Garnish with cilantro.