Roasted Carrot Ginger Soup

We’ve had snow here already, yep, snow!  That means that it now official soup season.  This recipe is easy to make and usually I always have carrots in the fridge.  My kids loved this soup too. I would serve this with some homemade bread to round out the meal and top with roasted chickpeas or homemade croutons.

MAKES 4 SERVINGS


INGREDIENTS

  • 2 cups carrots, roughly chopped
  • 1/2 small yellow onion, roughly chopped
  • 3 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 can (400mL) full-fat coconut milk
  • 2 cups water
  • 1 organic vegetable bouillon cube (I used GoBio!)
  • 1 T finely grated ginger or 1.5 teaspoons powdered ginger (I would do it according to your taste)
  • salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 350 F.  Line a baking sheet with parchment paper.
  2. In a large bowl, toss the carrots, onion and garlic with olive oil. Spread on a single layer on a cookie sheet.
  3. Roast the vegetables until they are tender, approximately 30 minutes.
  4. Transfer the vegetables to a large pot.  Add in the coconut milk, water, bouillon cube and ginger (start with 1 teaspoon).
  5. Bring to a low simmer and cook uncovered for 20 minutes
  6. Puree the soup in a blender (an immersion blender is okay but it won’t make it as smooth as a blender).
  7. Put back into pot and season to taste.

 

Fudgy Chocolate Coconut Bites

These bites are a perfect little addition for your kids’ lunch boxes or your own.  They are vegan, nut-free, soy-free, dairy-free, and gluten-free.  The hemp hearts are so good for you (protein, all 10 essential amino acids, Omega 3 and 6)!  They are also naturally-sweetened so you can feel good serving these sweets.  I’m in love with making creative lunches! Continue reading “Fudgy Chocolate Coconut Bites”

Mixed Fruit and Nut Almond Pulp Granola

It has been another busy month, which is why the lack of recipes lately. We recently have moved to a new city and I have a new job, so cooking isn’t a top priority, especially since I haven’t moved my belongings yet. That means no pantry staples, no Vitamix, and none of my cookware. However, when we were making the move, it meant it was time to clean out the freezer. So, now I had to use up all of the almond pulp I was saving up for something. That is where this recipe for almond pulp granola came for. Continue reading “Mixed Fruit and Nut Almond Pulp Granola”

Ice Cream Sandwich Cake (vegan)

It has been a while since my last post but we’ve been spending the last two months renovating and camping.  It has been busy! This past weekend we decided to celebrate our 4 family summer birthdays all in one shot. I made two cakes, and this cake was all mine (since we missed my real birthday last month). It is really quick and easy to make. The hands-on time is less than 15 minutes and requires only 3 ingredients. Continue reading “Ice Cream Sandwich Cake (vegan)”