Ginger Carrot Soup


I had to pop in and share this recipe!  I tossed it all together without much thought yesterday morning, but it turned out so good that I’m sure it will soon become one of our staple soups in my house!  The carrot base is cheap and the crockpot cooking makes it easy (although, I’ve included stove top directions that are very simple, as well).  I used chicken broth, as that is what I had on hand, but since this recipe is already dairy-free, it can be made vegan just by choosing vegetable broth!

This soup is super silky and feels rich.  The lemon juice at the very end adds brightness, while the curry powder and turmeric provide depth below that punch of ginger flavor.  The carrots add their own natural sweetness, making this the perfect soup for those gray, rainy autumn days!  Coming home to this soup after 12 hours of work and class was pure heaven!

I have had carrot soup on the brain since receiving two giant carrots in my Hungry Harvest Produce Delivery Box.  Seriously, they were each as tall as a wine bottle!  Hungry Harvest is a service that delivers recovered produce (fruits and vegetables that would otherwise go uneaten/be sent to the trash) to my door on a weekly basis.  The variety in the boxes forces me to get creative in my cooking and meal-planning, and I feel great knowing that I am helping to reduce food waste!  Those incredible carrots were rejected at the grocery store for being too big, and, without Hungry Harvest, would have ended up in a compost pile–or worse–a landfill.  The vegetables that I receive aren’t rotten–they could be too big, small, or “ugly”, or even have just been packaged or transported differently than the grocery stores requested.  I am absolutely a “happy customer” of Hungry Harvest, and I’m also a Hungry Harvest Ambassador.  If you would like to join me as a #hungryharvesthero and try your first HH box, you can follow this link: and use the code “HERO5” for $5 off the box (that’s over 30% off!).  Full disclosure: If you choose to try a box through my link, I will get a discount on my next HH box as well!

carrot soup

Ginger Carrot Soup

Prep time: 15 min | Cook time: 40+ min | Serves: 4

  • 6-8 carrots
  • 1/2 medium onion
  • 2 inch fresh ginger
  • 3 garlic cloves
  • 1 inch turmeric root*
  • 3 c. broth (chicken or veggie)
  • 1/2 tsp ground ginger, heaped
  • 1/2 tsp. garlic powder, leveled
  • 1/2 tsp. curry powder, leveled
  • 1 tsp. kosher salt
  • 1 can of coconut milk
  • 1 lemon

*You can use 1 tsp. ground turmeric if you don’t have actual turmeric root (mine is stashed in my freezer from months ago when Hungry Harvest sent fresh turmeric in one of my produce boxes)

Place the top oven rack at the middle of the oven and set the oven to high broil.  Spread parchment paper over a pan.  Peel the carrots, onion, ginger, garlic, and turmeric (be careful, the turmeric will stain!  With this little root, I usually use a paring knife to peel it over the sink, so I’m not staining a cutting board.  If you need a surface, a small ceramic plate will usually hold it’s seal and won’t stain.) 

Spread all the peeled vegetables and aromatics in the pan and place in the oven.  Broil for about 10 minutes, or until the onions, garlic, and ginger are beginning to brown.  The carrots will soften, but won’t brown.

Tip all of the broiled vegetables into a crockpot.  Add the dry spices and the broth.  Set to cook on low for 8 hours or high for 4 hours.  Alternately, tip the vegetables into a sauce pot and add the spices and broth to the pot.  Bring to a boil, then cover and bring down to the barest simmer for 30 minutes, until a fork easily pierces the carrots.

Once finished, whether by crockpot or stovetop, add in about 1 cup of the coconut milk.  Use an immersion blender to puree until smooth right inside the cooking vessel, or carefully ladle into a blender.  If using a blender, only fill halfway to avoid the scalding liquid from escaping!  Puree in batches until smooth.  Strain the soup through a sieve, to pull out the thread-like ginger that will never get smooth.  Squeeze the juice from one whole lemon into the soup and stir to combine.  Serve hot, a little fresh cilantro is nice, too.


Budget Update & Meal Plan for Oct 22-28

This semester has been non-stop!  But, in between work and classes, M and I have managed to see many of our friends, which makes all the hustle worth it.  I’m not very good at keeping up with a regular social life.  Usually, I decide I’ll just wait until next week when I’m less busy, and then I turn around and three months have passed.  So, while its been a little hectic and tiring, I’m so glad that we have been out at a variety of activities almost every weekend!  We’ve already hit two weddings this autumn, I’ve gone to a town festival and a winery birthday party, caught up with friends from high school, visited my family, gone down to North Carolina, and attended a DIY Wine and Paint night.  It has been a great fall season thusfar.

I also hit a hugely important and exciting milestone: I paid off my student loans!!  I had a little help from my uncle, which allowed me to pay them off for good last month, rather than sometime next year.  I celebrated–as I have planned to for years–by buying myself a Le Creuset Dutch Oven.  I discovered Le Creuset early on in my forays into the food blogging/cookery world and adored them, naturally. 🙂  However, I’ve always tended towards frugality, so the price tag wasn’t something that I could accept at any old time.  When I realized the recommended starter size (between 4-5.5 quart models, according to the internet-at-large) was about the size of my monthly loan payments, I made a promise that I would use my first “payment” after I paid back my loans on an LC.  And I have!

Of course, I agonized for weeks over what would by my Le Creuset color, because I know that it will influence future decor and color choices.  That’s just the type of person I am!  But, I have to admit that I’m not any closer to making that color decision.  But, I saw this Petite Fruits special print and fell in love!  I’d spied the print online, but worried that it was too small, being only a 4 quart size.  But it seems plenty large and that print is my perfect temptation of delicate/nostalgic/grandmotherly.  So I took it home last week!  I broke it in with–what else?–a batch of Coq Au Vin that you’ll see in this week’s meal plan.

Another great milestone: M and I had our sixth anniversary earlier this month as well.  We stayed home, but allowed ourselves whatever dinner we wanted.  Steaks, shrimp, asparagus, and potato gratin was our choice.  I got him whiskey, he got me Le Creuset Mini Cocottes and coffee mugs (I’d already dragged him along on a color-scoping mission the week before) and some new frying pans, which I desperately needed.  It was a nice little evening for the two of us.  And now M is experimenting with all sorts of en-cocotte recipes, much to my tastebuds’ delight.  Bonus!

This week started out a little rough, as some of my schoolwork got entirely out of control on Sunday afternoon and I gave up all thought of making dinner and we had pizza instead.  One less thing to think about, and sometimes, that’s all you need.  We’ve also just been invited to carve pumpkins with  friend, so I’m not sure if I will make the lasagna anyway (whether we eat it or bring it with us), or if it will get bumped to this weekend or even next week.

This is what I spent:

receipt 10.22

Hungry Harvest Produce Box: $15.00

Aldi: $27.76

Wegman’s: (not pictured) about $6.00?*

Total: $48.76

*I’m swinging by Wegman’s tonight, as it’s the only reliable store to stock GF lasagna noodles, which should be about $4 for the box.  I’ll also grab a pack or two of frozen spinach, since Aldi had none in stock.  I fully expect to stay at budget!

This is what I got:

Groceries 10.22'

Hungry Harvest Produce Box: Kale, 2 onions, 2 honeycrisp apples(!!), San Marzano tomatoes, 2 asian pears, 2 carrots (each as long as that wine bottle–totally giant!), butternut squash, 2 avocados (not pictured)

Aldi: 5 lbs potatoes, baby bella mushrooms, parmesan cheese, cheddar cheese, ricotta cheese x2, red wine, GF bread (it’s finally back in stock!), mozzarella cheese, milk, 3 lb chicken thighs, tomato paste

Wegman’s: (not pictured) Gluten-free lasagna noodles, Frozen spinach

+ (not pictured) 1.5 dozen eggs from my mom’s chicken lady

This is what we are eating:

Sunday: (Intended Squash Toast + Salad) instead: Pizza

Monday: At class–M had some leftover pizza and I scrambled a few eggs when I got home.

Tuesday: Tomato Soup + Grilled Cheese–the soup has been in the cupboard for weeks, and I’ve never gotten around to it.  Since M is out with friends and I work late, this will be the perfect, quick bite when I get home.  Plus, it will be easy to make an extra sandwich for tomorrow’s lunch.

Wednesday: Coq Au Vin (in my Le Creuset *muffled screaming*) and Mashed Potatoes–one of our winter favorites 🙂  We have a sweet potato leftover from a previous box, and that will join the chicken, mushrooms, onions, carrots, and wine.

Thursday: Butternut Squash and Spinach Lasagna — one of my absolute favorite vegetarian dishes!  Although a little time-consuming, since I have to start from scratch to ensure that it is gluten-free, it is so worth it.  It makes many servings and is just sooooo good.  Last time I made it, we stuck a few individually-wrapped servings in the freezer and it was a total godsend when we reached hectic days before the holidays.

Friday: Squash & Onion Toast and Kale Caesar Salad — from Smitten Kitchen.  This was intend to be Sunday’s dinner, but it will do just fine on Friday, too.  I’ll supplement the remaining Butternut squash with some acorn squash we have leftover from last week’s HH box and use up the rest of the ricotta cheese.

Saturday: Breakfast for dinner, out — I left this evening pretty flexible.  This may end up being the lasagna, or some take-out, but I know I also have bacon, sausage, tomatoes, potatoes, eggs, and toast to serve up a hearty BFD, too.

Breakfasts will be oatmeal, eggs, or avocado toast.  Lunches will be leftovers or a picnic-type mix of hard-boiled eggs, nuts, veggies, etc from the pantry with a piece of fruit.  I expect to have a giant carrot, an avocado, potatoes, and tomatoes leftover for next week, as well as bits of most of the cheese, several chicken thighs, and the milk and wine, obviously.

I’m still loving my Hungry Harvest boxes each week, and I’m happy to announce that I am now a Hungry Harvest ambassador.  Mostly, that means I’m encouraged to share my love of HH (which I feel like I do pretty often already) and it also means that I can share this link with you:  If you are interested in trying HH, you can use this link and enter code “HERO5” to get a couple dollars off your first box (and I would get a discount on my next box, as well).  Want to be a #hungryharvesthero with me?

On a final note, with my loans now paid off, most of my “payments” will be going to my savings account, to beef things up there.  However, I’m playing with the idea of adding $10 to my weekly grocery budget.  This would specifically go towards improving the quality of our animal products.  M and I absolutely support pastured, cage-free animal raising, but have been limited by our budget before now.  I’d love to be better at supporting those practices with my dollars, so you may see an increase in our budget for that exact reason.  What stores would you recommend for finding pastured meats, cheeses, and dairy-products? (Our eggs are good–they come from spoiled backyard chickens that are more pets than anything else)  Aldi’s meats are already pretty limited, so I think I can only count on finding some CF/Pastured chicken and perhaps some ground beef.  As you can tell, I’m not opposed to going to multiple stores for my grocery shopping.  Trader Joe’s and Giant are very accessible to us, and I can make Wegman’s happen.  I have very little experience with Whole Foods (and I’m worried that I still couldn’t fit that into my budget) and we’ve had a Lidl open up near us as well.  Which store do you prefer?