So it’s the first week of January. Nothing says Happy New Year like this carrot ginger soup. Right? Not really. But a piping hot bowl of soup will always take the chill out of your bones in the middle of winter. Honestly, the soup is just a ruse.
Normally, I like to keep my recipe posts short and sweet. Stick to the facts. Talk about the food. You know the routine. But today I want to talk about reflections, resolutions, the future — not soup.
The year 2016 was massive for so many reasons. At this point, I could touch on the political climate and the US election but that’s not what I want to focus on. If you’re still reeling about Trump’s win check out the Facebook post I wrote in the aftermath. More importantly, read the stuff that POC, women, LGBTTQQIAAP community and other marginalized groups are writing.
On a more personal level, last year I made the decision to come home from Australia. I do not regret my time in Oz for one second. No matter how challenging it was. There were a million beautiful moments and I learned so much. I’m still processing all the life lessons!
Will and I have now relocated to Toronto. I don’t think either of us could have predicted this move but it feels right. We’re excited to explore the big smoke and spend time with our lovely friends who we missed dearly when we lived on the other side of the world.
As far as resolutions go, I didn’t make any. They seem like a sure way to disappoint yourself. When Will asked me if I had a resolution my response was: “Yeah. Get my shit together.” Which, I probably won’t because I’m an atypical type-A personality who likes to set super lofty goals for herself and then doggy-paddle through life in a shamefully disorganized manner.
The thing is, we’re too obsessed with absolutes. We quit before we even get started because we don’t give ourselves permission to be flexible. Around New Years, every other advertisement tells us to go on a juice cleanse or buy a treadmill. We sign up for a meditation class, a yoga class, a pilates class, a book club, a birdwatching group and an online chat-room for young professionals who want to achieve more. We get a statement hair-cut so everyone knows that this is the year we finally quit our day-job and land a role in a Hollywood film. But if we don’t score the lead role or we skip one meditation class or the juice tastes effing disgusting… we give up. It’s just not realistic. Sustainable change doesn’t come about because we make one intoxicated wish at midnight. It takes time.
Might I suggest you resolve to allow yourself some wiggle room this year? If going vegan was your resolution it’s okay if you find it challenging. Should you end up eating chicken nuggets or drinking a chocolate milkshake don’t give up. Make yourself some carrot ginger soup and move on.
As for the future, I have no idea where 2017 will take us. No one does. But my heart is full and I feel hopeful. I plan to spend a lot more time around here writing about food, sharing recipes and bringing more people into the conversation. Check back soon for more scrumptious posts. In the meantime, find me on social media for everyday recipe inspiration and places to visit for vegan eats. Share this post if you liked it!
Carrot Ginger Soup with Coconut Creme
- 1 yellow onion
- 2 cloves garlic
- 1 tbsp. olive oil
- 2 inch piece ginger
- 6 medium carrots
- 5-6 cups vegetable broth
- full-fat coconut milk for drizzling
- cilantro for garnish
- salt and pepper to taste
- Chop onion. Sauté with crushed garlic cloves and olive oil over medium-low heat until softened and onions become slightly translucent.
- Grate in fresh ginger. Add a pinch each of cinnamon, cloves, nutmeg.
- Chop carrots into rounds. Then cook on medium heat with spices, onion, garlic until they begin to soften slightly. 2-3 minutes.
- Add vegetable broth. Bring to a boil. Reduce heat and simmer until carrots are soft enough to easily pierce with a fork.
- Blend soup with hand wand or blender until smooth.
- Drizzle coconut milk on top. Garnish with fresh cilantro.