Warm Soup on a Snowy Day (or not)


This week, as the news stations tried to outdo each other with their coverage of the weather, everyone went into a frenzy to make preparations for a blizzard. As usual, I was a little out of the loop. I had not been paying attention to the weather reports or winter warning advisories, so when I went to the grocery store on Sunday night, I was shocked to find the parking lot full and the shelves ransacked. It occurred to me that it might be advisable to ask someone what was going on. That's when I heard about the dire weather warnings.

I grabbed what I needed with the idea that soup weather was about to descend upon us. There's something about snow that piques my desire for a spicy and creamy soup. Even when the blizzard turns into a dusting, soup makes a great winter meal. And, that's what happened yet again this week. I'm not complaining though! I realized last week, when we had about an inch of slushy snow, that I no longer own a snow shovel, nor have I every purchased salt for melting ice on my sidewalks. Luckily, with the help of a garden shovel and the sun, my driveway was fairly easy to clearn off. 

Speaking of last week's slush storm, Channel 4 news came out to my house and interviewed my foreign exchange student. Here's a link, if you want to see it, "Oklahoma City Student Enjoys First Snow Day Ever."


One of my favorite warm and creamy soups is Coconut Carrot Soup. Here's how I make mine. I like a lot of ginger, but you can adjust it according to your taste buds. Using fresh ginger really makes this recipe pop, but in a pinch, you can use powdered ginger.


1 large onion, chopped

1 T. coconut oil

2 T. chopped garlic

1/4 cup chopped fresh ginger

2 tsp cumin

1 tsp turmeric

3 cups sliced carrots

2-3 cups vegetable broth, depending on how thick you want it

1 can coconut milk (don’t use light)

salt and pepper to taste (or use Bragg’s Amino Acids)


Chop onion and sauté in coconut oil for a few minutes. Add spices, garlic, and ginger and cook another

minute. Add carrots and broth. Simmer until vegetables are tender, then add coconut milk. Heat through.

Let cool slightly, then blend until smooth. Serve in a bowl and sprinkle with cilantro, if desired.

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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™