I made a delicious new carrot soup this morning. It was such a perfect addition to this rainy day!
Carrot Coconut Soup
- 1 tsp. of unsalted butter or olive oil
- medium yellow onion, diced
- 6 organic carrots, diced
- 1/2 tsp. of powdered ginger
- 1/2 tsp. of cinnamon
- 1 tsp. of chili powder
- 1 can of lite coconut milk
- 1/2 cup of soy milk
- salt
Heat saucepan on medium heat and add the butter. Sauté the onion for 2-3 minutes. Add spices: ginger, cinnamon and chili powder, then carrots. Stir and cook for 2 minutes. Stir in the soy milk and coconut milk. Bring to a boil and simmer for 20 minutes or until the carrots are soft. Turn the stove off and let cool for 2 minutes. Puree with a immersion blender or food processor. Add salt to taste.
I dare you not to fall in love with this soup! 
Our day was spent cleaning, purging and packing up our house – ugh!
We then headed over to my friend Mia’s house for dinner.
Dave and I brought:
- roasted vegetable with arugula pesto
- corn, black bean and tomato salad
- puppy chow( corn Chex covered in melted chocolate & peanut butter coated in powdered sugar)
Marybeth brought over quinoa salad with cranberries and pistachios.
Mia made some delicious southwestern turkey burgers ( made with oats instead of breadcrumbs- thanks Mia)!
Altogether we had made an amazing combination of colorful food on our plates! 
Mia even made homemade fudge to have over mint chocolate chip yogurt- what a wonderful way to finish off the weekend!
