Happy day when you add a bowl of sunshine to your life. This is just that…lot’s of flavor and pretty colors to brighten any day. What else is so great about this recipe is that it’s a one pot meal. It just keeps getting brighter and brighter. Simple to put together + simple to put away = Simply lovely! Even better still…this recipe is versatile to pretty much whatever you have in your kitchen. You can replace the potatoes with more carrots and zucchini if you like. I happen to have added coconut milk to this recipe but you can easily use your favorite nut milk instead without losing any flavor. Both ways are delicious and will you smiling!
Let’s shine on!
CARROT GINGER SUNSHINE SOUP
- 4 medium carrots, diced
- 3 medium potatoes, diced
- 1 medium zucchini, chopped
- 1 small onion or 1 shallot, chopped
- 1 inch fresh ginger, chopped
- 2 garlic cloves, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/8 teaspoon nutmeg
- 1/2 teaspoon paprika
- 2 Tbs olive oil
- 1/2 lemon squeezed
- 1 can light coconut milk, or nut milk*
- 3 1/4 cups water or vegetable broth, give or take (divided)
- himalayan salt & pepper to taste
Heat oil in a large pot on medium heat, add garlic, onion, ginger, pepper, cumin, coriander, paprika, turmeric, nutmeg. Saute mixture until garlic and onions are translucent, about 5 min.
Add carrots, potatoes, zucchini, mix well with spices and cook another 7 minutes or so. Add lemon juice and 1/4 cup water, cover, and cook until vegetables are soft and cooked, stirring occasionally, 10 minutes or so, depends on how small you chopped your pieces…the smaller the quicker they soften.
Turn off heat , add coconut milk. Using an immersion blender, purée vegetables until creamy. Return to medium heat, add broth and cook until completely warmed through. Serve with bread or crackers if you wish. I had some olive oil & sea salt pita chips with mine. Very delicious!
Enjoy the sunshine!
Adapted from The Lotus and The Artichoke… Carrot Ginger Zucchini Soup