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A Nap and Some Soup Fix Everything

February 1, 2011

Hi friends!

Thanks for all your kind words about the dog incident yesterday—like many of you, I actually feel sorry for the dog—it’s not HER job to keep herself under control, and clearly this woman is not taking the responsibilities that she should as a dog owner.  Hopefully it won’t happen again—I’m going to avoid that street on our walks in the future.

After our hectic afternoon, I worked all afternoon on school stuff, and then settled into our couch around 5:00 to read for an hour before I got started on dinner—or so I thought! I made it into about 20 pages of The Namesake, and then I fell fast asleep!  I told Ryan, I think I was working on pure adrenaline this weekend, what with the room and the dinner party.  Now that they’re both over (well, the room is actually FAR from over, but I think the hardest parts are done), I think I was just exhausted!

Anyway, I napped for about 30 minutes, and then got up to get started on dinner.  We bought a ton of carrots for the roasted veggies on Saturday night and only ended up using about half of them, so I knew carrot/ginger soup would be on the menu at some point this week. 

I love carrot/ginger soup because it’s SO versatile! You can make it spicier with curry and red pepper, or sweeter with honey.  Tonight, we gave ours a Thai-like flavor with low-fat coconut milk and some diced tomatoes.  We topped it with unsweetened coconut shreds, which was perfect!

carrot soup

carrot soup

carrot soup

Mmmm…delicious, filling, and warm!

This soup is great because it’s also SUPER (souper?) easy!

Carrot Ginger Thai Soup


20 carrots, peeled and chopped

1 2 inch cube of ginger, chopped

1 onion, chopped

2 cloves garlic, chopped

4 cups vegetable broth or water

1 can light coconut milk

1 can diced tomatoes

salt and red pepper to taste

shredded coconut for topping


In a heavy-bottomed soup pot, cook carrots, ginger, onion, and garlic over medium heat until vegetables are beginning to soften, about 15 minutes, seasoning with salt as they cook.   Add broth or water and bring to a boil, allowing to boil for about 5 minutes.  Reduce to a simmer and cook for 30 minutes, until carrots are soft enough to puree.  With a submerging blender, or in batches in a standing blender, puree the soup until smooth.  Add coconut milk, tomatoes, and more salt & pepper and stir until incorporated. 

Top with coconut!

Hope you have a great start to your Tuesday—to all of my Midwest friends and readers—I hope you stay safe these next couple of days!!!!

15 Comments leave one →
  1. February 1, 2011 3:23 pm

    When you fall asleep like that- you KNOW your body is in need of it!! Glad you got rest and a delicious looking meal in. I have some TJs carrot & ginger soup at home and I’ve been excited to try it! If I enjoy- I will definitely be making your at home version

  2. February 1, 2011 3:57 pm

    I would never think to make this–so creative & delicious-looking.

  3. February 1, 2011 4:08 pm

    Ok, I always want to make soup that needs to be blended, but I’m so terrified of pouring soup into a standing blender. I don’t have an immersion blender – would it be best to just use a measuring cup to transfer soup from the pan to the blender? I know this probably seems like common sense, I’ve just never tried it! 🙂

    • February 1, 2011 4:26 pm

      You can definitely also do it in a standing blender– I’d just be really careful to not overload it, and just do a few cups at a time, so it would take a while. I’d also recommend getting a submerging hand blender– ours was only about 20 bucks, and we use it in soups ALL the time! Love it!

  4. February 1, 2011 4:26 pm

    I have been craving ginger and sweet potatoes lately…this made it worse. Your soup sounds so good!

  5. February 1, 2011 5:21 pm

    This soup sounds perfect! Thanks 🙂

  6. greensandjeans permalink
    February 1, 2011 5:36 pm

    This looks so good! My stomach could definitely use some ginger action

  7. February 1, 2011 5:41 pm

    oh sorry to hear about your dog! i do however understand how you feel! there was an incident in which someone’s dog peed on my dog and laughed about it! i was so outraged but held myself because I was about to go crazy on them!

  8. February 1, 2011 5:43 pm

    I’m rushing into the kitchen to prep this for tonight. ahhh in love!

    two questions – how many baby carrots do you think I’ll need? and also, how does the soup reheat — have you reheated it before?

    thanks doll!!!!

    • February 1, 2011 6:38 pm

      You can reheat it! It also freezes well!

      For the baby carrots…hmmm…gosh, maybe about 5 cups? It’s hard to say, but since the carrots are really the bulk of the soup, I’d just say, don’t skimp on them!

  9. February 1, 2011 6:27 pm

    That looks delicious! Now I want to make some carrot soup

  10. February 1, 2011 6:48 pm

    Naps and soups really do help so much! And 30 minute power naps work wonders when you can take them.

  11. February 1, 2011 8:24 pm

    Love how bright and cheery that soup looks!

  12. February 2, 2011 12:00 am

    YUM! That soup looks fantastic 🙂

  13. February 2, 2011 2:40 am

    At first I was like Ohhhh what a pretty tomato soup but then read the recipe. I can’t believe thats carrot soup–it looks yum! I dont think I’ve ever had carrot soup before but theres a first for everything!

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