I sure as heck hope you guys aren’t sick of soup yet. If so, we may have a problem! We had to make an emergency batch of comforting soup to sooth our souls after we accidentally killed over a hundred kale seedlings.
The temperature in the greenhouse got a little too toasty while we were out running errands and it seems as though one of our varieties did not survive. We have plenty of back up, but the panic and disappointment is still very hard. Taylor is convinced that it still has time to bounce back, but it sure as heck doesn’t look good. The variety that we may have lost is only a small portion of our kale planting but it is still a major blow.
Even Henry is feeling a little mopey and upset. Kale is one of our favorite things to grow and cook and we are hoping we can make a comeback quickly from this mini disaster. The good news is that we seed a thousand more kale seeds next week so we should be all set; however, we are still pretty bummed.
Fingers crossed that in a few months our kale will look as good as it did last summer. Look at how happy we were. Armfuls of kale is a way to a girl’s heart!
As much as I love this soup I am hoping we don’t have to make too many emergency batches of comforting food. If so, it’s going to be a long farm season!
If you are feeling a little out of sorts like us make this soup. It feels like one gigantic hug!
Coconut Carrot Ginger Soup (serves 4-6)
2 TBS coconut oil
1 large yellow onion, diced
2 TBS minced ginger (more or less depending on your love of ginger)
a dash of ground coriander
4 1/2 cups diced carrots
3-5 cups veggie broth (start with less and add more if soup is too thick)
3/4 cup full fat coconut milk
dash of crushed red pepper flakes
salt and pepper to taste
Toasted coconut flakes and diced parsley
Heat coconut oil in a large soup pot over medium heat. Add the diced onion and cook for about 5 minutes. Add the minced ginger and coriander. Cook for about 2 more minutes stirring often. Add the carrots. Cook for another minute or so. Add the broth and bring everything to a light boil. Reduce heat to a simmer and simmer for 20 minutes. With an immersion blender puree soup. (Or in batches puree soup in a blender) Add coconut milk and stir to combine. If soup is too thick add more stock. Season to taste with salt, pepper and crushed red pepper flakes. Garnish soup with toasted coconut flakes and parsley. Enjoy!