I was inspired by a chef who made a similar soup for SB Food Bank’s “Empty Bowls” fundraiser.  The event was a good reminder of the blessings of a full bowl.  It was also delicious!

1 medium onion, chopped
1 garlic clove, chopped
1 teaspoon olive oil
1 Bunch of carrots, cut in 1-inch pieces

1 inch piece fresh ginger root, peeled and sliced
1 teaspoon red pepper flakes

3 cups vegetable broth

1 1/2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk, unsweetened

1 bunch fresh cilantro leaves, chopped
In a large soup pot, saute onion, and garlic in oil, over medium heat, stirring so as not to

let the onions scorch.
Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes.
Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
In a Blender puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
Ladle into soup bowls and garnish with a dollop of sour cream, if desired.

*Adapted from a recipe


Simply delicious, taken from, one of my favorite recipe blogs
1 bunch carrots, scr

ubbed and cut into two-inch segments (angled if you’re feeling fancy)
3 tablespoons olive oil, divided

Our carrots always get a "thumbs up"

1/4 teaspoon ground cumin

Coarse salt and freshly ground black pepper

1 avocado slice

Juice of half a lemon
Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a with 2 Tbs of the olive oil, c

umin and as generous of a helping of salt and pepper  Spread them on a roasting sheet and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots.
Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.


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By , February 6, 2011