Sometimes I look in my fridge and groan, wondering why I actually have to deal with the whole “food thing.” Lol. But other times I’m pleasantly surprised when inspiration strikes as I realize I have veggies that need using and an idea of how to use them! I threw together this really simple soup, which combines some nice winter veggies, as well as the warmth of spices and the heat of soup, making it a nice seasonally nourishing food for the body as the temperature is cooling down. I also left the zucchini a bit al dente to add some texture to the soup and also to help preserve more of the vitamins that are more present in raw veggies and fruits. Ginger would have made a nice addition here too but I was all out. Let me know  if you try it and what you think!

CREAMY SPICED CARROT & ZUCHINNI SOUP
(Serves 2-3)

Ingredients:

1 tbsp olive oil
1/2 onion, sliced
3 large carrots, coarsely chopped
2 cups vegetable broth
2 zucchini, medium chopped
1/2 cup coconut milk
1/4 tsp nutmeg
1/4 tsp cinnamon

1️⃣ Heat a soup pan over medium heat, adding 1 tbsp olive oil and 1/2 sliced onion. Cook onion until soft and browning.

2️⃣ Add 3 large carrots, coarsely chopped, and cook for 5-7 minutes until lightly browned.

3️⃣ Add 2 cups vegetable broth, bring to a boil and reduce to simmering, covered, until carrots are soft (about 10 minutes).

4️⃣ Remove from heat and blend using a hand blender until smooth. Return to low heat and add 2 zucchini, medium chopped and cover, cooking for 5 minutes (you can cook for longer if you’d prefer your zucchini fully cooked as opposed to slightly crunchy).

5️⃣ Turn off heat and add 1/2 cup coconut milk (or milk of your choosing), whisking until smooth. Add 1/4 tsp nutmeg and 1/4 tsp of cinnamon, as well as salt and pepper to taste.