Carrot Ginger Soup with Whipped Avocado Cream: Eat Your Colors!

    Hello my little bunny rabbits!  I hope you are doing well and eating well! So it's summertime, did you know that? I haven't really been taking advantage of all the fun produce that I should be eating; I really kind of use the same ingredients all the time. I need to get a CSA delivery, huh? Well before I'm able to do some better shopping, tonight I thought hey let's at least make something more colorful than usual! 

I don't know about you guys, but in the summer, after we have a spell of 90 or 100 degree days, and then it hits the 70s or really even the 80s, I feel like it's so cold out! Even now, I'm wearing a sweatshirt and sweatpants (not the same color of course; what am I crazy?) but it's like 80 degrees in Philly. Meaning, I am cold, so I made soup! But carrot ginger soup feels so light and summery, don't you think? It's because it is so simple and lovely. Topped with a dollop of whipped avocado cream, it's the most charming, cheerful looking meal I've had in a while! Oh yes, also delicious! And healthy! We are supposed to eat the rainbow, right? Here is orange and green! And for dessert, have some red Twizzlers. (They're vegan!) 

Carrot Ginger Soup
Ingredients:

• 2T olive oil
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1t salt
• 2T fresh ginger, minced
• lots of black pepper
• 1 large potato, diced (see proper size at right)
• 1 pound carrots (I used a bag of baby carrots, it is so much easier, and the slightly sweeter taste works here)
• 3 cups water or vegetable broth 

Directions:

1. In a large pot, cook the onion in the oil over medium heat for about 6 minutes.
2. Add the garlic, salt, and ginger, and cook for another 4-5 minutes. In any recipe, I always prefer to cook the onion and garlic until they are super brown. It's just better that way.
3. Add the carrots, potato, pepper, and water or broth and bring to a boil.
4. Let boil for 2-3 minutes, then cover and bring to a simmer (I used medium heat) for 25 minutes. 
5. Turn off the heat and use an immersion blender to blend the soup until it is silky smooth. If you don't have an immersion blender, order one from Amazon or Bed Bath and Beyond or something first, then use a regular blender and try not to get hurt. 

Whipped Avocado Cream
Ok...so it's not really whipped, it's blended. BUT WHIPPED SOUNDS BETTER DOESN'T IT I MEAN I GOT YOU TO READ IT.

Ingredients:

• 2 small very ripe avocados
• 1/3 C raw cashews
• 1/2 t salt (I used pink Himalayan sea salt and it was awesome but it probably tastes the same with regular salt.)
• 1/4C unsweetened plain almond milk

Directions:

1. Blend everything in a high-speed blender. I think if you don't have one, second choice would be to use a food processor, rather than having you soak the cashews for a regular blender, because it might be too thin with soaked cashews. Worth a try though! If you use a food processor, try using a tablespoon less milk. Also, last choice would be trying to do it in a Magic Bullet, like I did before finally giving up on that piece of shit (that only works with pure liquids) and transferring the whole mess to the Vitamix. Anyway....
2. Top the soup with a dollop or two of the cream and enjoy! 

IF I COULD TURN BACK TA-OOOOOME

TA-OOOOOME.

If I could find a way

I'd take back those words that hurt you

And you'd stay

If I could reach the stars

I'd give em all to you! Then you'd LOVE ME LOVE ME LOOOVEEE MEEEE LIKE YOU USED TO DOOOOO

           Serving this soup with a salad and a grilled tofu or tempeh dish would be great. Or whatever you want. I wish I made a grilled tempeh to go with this, but I didn't. I'm not a machine. 
          What are your favorite colorful meals?  For example, I just had a package of Manner and that comes in a pink wrapper. Good choice?