Day Two and Carrot Ginger Coconut Soup

My menu of the day:
breakfast: small amount oatmeal with apple and blueberries, cinnamon and sugar.  glass of water
snack:  a few bites of banana, some almonds
lunch:  medium sized salad and a cup of milk, then I went to a friends for a pot luck lunch and had some delish enchilada soup (get this recipe if ever not on diet), some cheese, a few wheat thins and tortilla chips and 2 mint chocolate cookies (none of this on the plan)
dinner:  medium salad, carrot ginger coconut soup.  glass of water.
snack:  popcorn

Ellia's menu:
breakfast:  oatmeal with apple.  cup of milk
snack:  a few almonds and bites of banana. some water.
lunch:  tomato veggie soup and cheese stick, then at Jenny's some cheese, wheat thins, juice box, a few bites of a cornmeal muffin
snack:  carrots and apple
dinner:  carrot ginger soup.  cup of milk.
dinner 2:  green beans and meat jar.  more milk

Today was pretty good.  Wasn't as jazzed as yesterday and got SUPER hungry around 9:30 am when I wasn't so excited to be on the diet.  Also- haven't really set restrictions for myself eating at other people's houses, not sure if I should or not.

Anyway, here's dinner's recipe.  We used to make Carrot Ginger soup with cream and that recipe was much better, maybe not surprising.  Tasted a little bland to me and was a little runny for my tastes.

Vegan Carrot Ginger Coconut Soup

This soup is the picture of health.  Sweet carrots are cooked down and mixed with spicy ginger and creamy coconut.  It’s vegan.  It’s healthy.  Your insides will totally throw a parade in your honor.  I like to serve this soup with crusty bread… I like to serve everything with crusty bread.

Print this Recipe!

serves 4 to 6

2 tablespoons olive oil

1 medium onion, diced

3 tablespoons minced ginger

3/4 teaspoon ground coriander

4-5 cups diced carrots

3 cups vegetable broth

1 cup light coconut milk

salt and pepper to taste

Heat olive oil in a large saucepan over medium heat.  Add onions and saute until onions are translucent, about 4 minutes.  Add ginger and saute for another 4 minutes, until softened and fragrant.  Add coriander and diced carrots.  Stir to incorporate.  Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes.  Remove from heat and allow to cool for 20 minutes.

Using a blender, blend soup in batches until smooth.  (You can also use an emulsion blender in the pot and never have to move the soup… if you’re into that sort of convenience.)  Return soup to pot, stir in coconut milk.  Add salt and pepper to taste.  Serve soup warm with crusty vegan bread.