it’s soup season!

breakfast:

  • french press coffee

dinner:

  • creamy carrot ginger soup
  • brown rice
  • creamed spinach

CARROT GINGER SOUP

-10 large carrots, peeled & chopped
-2 tbs fresh ginger, grated or minced
-2 cloves garlic, chopped
-1 large onion, chopped
-salt, white pepper, cayenne pepper
-2 cups vegetable stock
-1 potato, diced
-canola oil or earth balance
-1 cup rice milk (any non dairy milk will do – not vanilla flavored!!!)

heat oil (or earth balance) in large pot over med-high heat. add onions and cook until they start to brown a bit. add garlic & ginger and cook for 1 minute. add carrots, potato, vegetable stock, rice milk and bring to a boil. when vegetables are tender, use an immersion blender to blend the soup until creamy.
soup should have no chunks! add seasonings and stir well. serve warm!

after dinner snacks:

  • glass organic red wine (cab)
  • primal vegan jerky

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