NBy Jen Wead
Thedivine
foodie
By Jen Wead
November isn’t exactly a cold month in Florida. The average
expected temperature for November 2019 is predicted to be between
75-80 degrees, rarely dipping below 69, with highs in the
mid-eighties. I have said this before, maybe in this very column.
Sometimes being a Floridian means you have to do all the things
to give yourself the impression of a season because the weather
rarely cooperates. You want Winter in Florida? You crank the
chocolate from your mug and refrain from looking outside. We
buy our Fall leaves and use them with pumpkins and gourds
to decorate our homes and businesses, pretending the weather
has changed. We drink the pumpkin spice and apple cider with
work at it all. Let’s face it, sometimes it is hard to get into a holiday
spirit when it feels like summer outside, right?
While, yes, I do all of that stuff, too, I really try to get into
the spirit of a season with food. For November, in addition to
those traditional Thanksgiving meal items, I crave things like
chili, hearty soups, and butternut squash. I recently found the
most delicious soup recipe online. It is a creamy carrot soup, but
with butternut squash, elephant garlic and leaks, using coconut
milk as the base. What a game changer! In the past, I have usually
thrown olive oil drizzled garlic, carrots and onions on a sheet
pan, and roasted them until soft. Once roasted, process with
vegetable or chicken broth and you have a delicious and healthy
soup with minimal effort. It is almost fail proof and if you want it
to be creamier (less healthy), you can add heavy cream.
This recipe combines carrots and butternut squash, which
somehow tastes how Fall feels. The leaks are a beautiful substitution
for onions and
Elephant Garlic replaces
its traditional cousin for
a deeper complexity that
makes this carrot soup an
upgrade to my roasted
version of the past. The
coconut milk is the per-
and turmeric are anti-in-
bonus that I seek for my
own personal health. Although
this lovely soup
transports you to that
warm, cozy feeling of
Fall, it is also light and
fresh, so it’s really perfect
for any time of year.
GINGER AND TURMERIC CARROT SOUP
From SimplyQuinoa.com
Ingredients
• 1 tablespoon olive oil
• 1 leek , cleaned and sliced
• 1 cup chopped fennel (1 small head)
• 3 cups chopped carrots
• 1 cup chopped butternut squash (or more carrots)
• 2 garlic cloves , minced
• 1 tablespoon grated ginger (about 2” piece)
• 1 tablespoon turmeric powder
• Salt & pepper to taste
• 3 cups low sodium vegetable broth
• 1 (14.5 oz.) can lite coconut milk
Instructions
1. Heat the olive oil in a large dutch oven or saucepan. Add the
fennel, leeks, carrots, and squash. Sauté for 3 - 5 minutes until the
veggies start to soften. Add the garlic, ginger, turmeric, salt, and
pepper, and sauté for a few more minutes.
2. Add the broth and coconut milk. Bring the mixture to a boil,
cover and simmer for 20 minutes.
3. Once the soup is cooked, add it to a blender and blend until
creamy. You could also use an immersion blender. Taste and adjust
seasonings to your taste.
4. Serve immediately with a dollop of coconut yogurt and enjoy!
28 • NOVEMBER 2019 813.682.9364 FLORIDA WOMEN MAGAZINE
/SimplyQuinoa.com