How to: Hearty Carrot Potato Ginger Soup.

It is cold in Canada and I am experiencing some sort of Winter Blues. Petit Joel and I are outside as much as possible. We built snowwomen and snow castles while being all wrapped up in layers and layers of clothing. Winter calls for warm, comfy food and the first thing that comes to my mind is: soup. I have been in some sort of battle with my intestines (gallbladder, yikes!) lately, but I am slowly but surely on the road to recovery. I have to be careful what I eat and cut out most things fatty for now. So what can we eat? Petit Joel is still my picky eater but he is getting better and always eats/tries everything in school – just not my food. Go figure, eh! This soup he loves and eats so win-win. 

For supper, we recently enjoy this carrot/ginger soup which is so tasty and hits the spot when we come back inside half frozen. It is super fast and easy to make, too and has been a go-to of mine for a few weeks now. All you need is a couple of basic ingredients, throw them into a pot and blend after. I don’t drink regular milk, so I used coconut milk instead. [I am typing all this at my local bookstore: The guy to my right wears a complete Scottish Kilt and the guy behind me laughs like this! They do serve very good coffee though and it is book-heaven, so it is all good and fun!] Back to my soup. I got off on a tangent here. What I wanted to say was, the coconut milk gives the soup this creamy, rich texture and flavor. 😀