"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it." -Ferris Bueller
We've come to the end of 2016 and I can't help but feel it just flew by. Maybe that's what happens as you get older. Life keeps speeding up and you can't do anything to control it. As we come to the end of 2016, I like to think about the events that transpired over the past 365 days. I'm grateful for the goals I've accomplished, the new relationships I've built, the old relationships I've strengthened, and the memories I've formed. I'm thankful for where this year has brought me, and I'm excited for what's in store for 2017 - whatever that may entail. I've set new goals for myself, and I look forward to accomplishing much this year. 2016 was great, but 2017 is going to be even better!
I've had a few days off from Anchor for the Christmas break and now I'm dying to get back in the kitchen! I have new salads to try, more cookies to bake, and new soup recipes I want to experiment with (so stay tuned), but I'm going to share one of my favourite soups with you - roasted carrot ginger soup. This soup is so delicious and quite healthy, so if your new year's resolution is to incorporate more veggies in your diet, then here's a good place to start!
Roasted Carrot Ginger Soup
Peel and chop lots of carrots (I usually use about 10 lbs, but of course you can scale it back and make less). Toss the carrot chunks in olive oil, salt, pepper and cinnamon and spread them on a large baking sheet. Bake at 400 F until carrots are soft, about one hour.
Meanwhile in a large soup pot, saute 2 onions (chopped), 5 cloves garlic (chopped), half a root of ginger (peeled and minced; or you can buy minced ginger at the grocery store, it's much easier), 2 tbsp chili powder, 1 tbsp cinnamon, 1 tbsp paprika, 1 tsp red pepper flakes, salt and pepper. Add 2-3 sweet potatoes (peeled and chopped) and cover with vegetable stock. Boil, then simmer until carrots are ready.
When the roasted carrots are ready (they should be very soft), add them to the pot with 2 cans of coconut milk. Puree all ingredients until soup is smooth and creamy (you can add more vegetable stock if you need to).