Rain, rain. And not a sprinkle, or, as our Irish friends call it, a ‘soft’ day — stuff coming down, flooding shops on Melrose, etc, etc. So, then, soup. A vegan soup, warming and lovely, and one you can make in an hour, most of that spent smelling ginger and carrots cooking while you watch the TIVO’d SNL from last night. 

Carrot-Ginger Vegan Soup (Serves 4-5 as a Main Course)

1.5 Lbs./ 4 Cups Carrots, peeled and chopped. 

1/2 Onion, diced

1/4 C Ginger, peeled and diced

3 Tbsp Olive Oil

3 C Vegetable Broth

1 1/2 C. Orange Juice

Hot Sauce to taste

Coconut Milk

Heat oil in large pot on medium. Add ginger, onion, cook 3-5 mins until soft. 

Add carrots, broth. Simmer on medium until carrots are soft, 30-40 mins. 

Blend with immersion blender. Add orange juice. Return to simmer. 

Place in bowls with hot sauce added, to taste, and add decorative drizzle of coconut milk*. Serve with cornbread muffins. 

“I smell winter,” to quote the Housemartins, 

J. 

*You’ll have a lot of coconut milk left over. A lot. So, uh, make a curry tomorrow?