Hot Soup for Cold Weather

The first indicator of Fall has crept up on us here in Toronto; chillier weather. To satisfy those chills, one of my main go-to’s is a pot of steaming hot soup! It’s an added bonus that it is also easy to work into a busy weekday schedule. Soups can be as simple as just a few key ingredients, or as complex as the Davinci Code. It’s about what you’re in the mood for! First on my list is one of my favorites from my book Sprout Right Family Food; Corn, Coconut, and Ginger Soup. Follow the recipe below and hopefully, it will inspire more cozy, warm family meals.

Corn, Coconut, and Ginger Soup

Dairy, Egg, Gluten, Nut, and Wheat Free. Vegetarian and vegan.
Makes 6 cups

INGREDIENTS

• 1 tablespoon (15 mL) olive oil
• 1 medium yellow onion, chopped
• 3 medium carrots, peeled and diced
• 1⁄2 inch (1 cm) piece fresh ginger, peeled and grated
• 2 cloves garlic, chopped
• 1 bag (17 ounces/500 g) frozen corn
• 1 2⁄3 cups (400 mL) Meat Broth or Vegetable Broth
• 1 2⁄3 cups (400 mL) canned full-fat coconut milk
• Salt
• Black pepper
• 4 whole-grain buns, for serving

DIRECTIONS

1. Heat the olive oil in a medium saucepan over medium heat.

2. Add the carrot, onion, ginger, and garlic and cook until the onion is translucent.

3. Add the corn, broth, and coconut milk. Simmer for about 15 minutes until the carrot is fork-tender.

4. Remove from the heat and cool slightly. Using a hand-held blender, purée to desired consistency. Season with salt and pepper, to taste.

5. Ladle into bowls and serve with toasted whole-grain buns.

TIP: For a fast chop, pulse the carrots, onion, and garlic in your food processor.

NUTRITIONAL INFORMATION
This is a colorful, antioxidant-rich soup with immune-boosting properties from the garlic, onion, and meat broth (if using). It’s also a good source of vitamin A and calcium.