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Hello, foodies…

I blogged early because I’ll be at the Philadelphia Flower Show later today for my Light and Bright recipe presentation at 11:30. Hope to see you there!

In other news, winter is holding on with an iron fist. The West Chester, PA area was hammered with at least 8” of snow yesterday—as was most of the East coast. Lots of folks had (hopefully the last!) snow day of the year. But I made the most of it…with Snow Cream!

Snow cream is a lot like ice cream...it's something my mother made for my brother, sister, and me when we were small and it was such a treat. It was the first time I made it all winter…in fact, the first time in a LONG time. So I'm grateful I had one last chance to do it.

BUT—my mind is still on springtime. And this Sunday, we’ll get back to that tangible goal with a brand-new recipe: Carrot-Ginger Soup!

Carrot-Ginger Soup
Serves 6–8

This recipe was prepared with the Vitamix Creations GC 48-oz 13-in-1 Variable Speed Blender (K41984).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

• 2 Tbsp oil

• 2 cups diced onion

• 2 tsp minced garlic

• 3 Tbsp minced ginger

• 7 cups peeled large diced carrots

• 2-1/2 cups large diced Granny Smith apple

• 1-1/2 cups large diced peeled Idaho potato

• 6 cups vegetable stock

• 1 (13.5-oz) can coconut milk

• 1 Tbsp curry powder

• 2 tsp salt

• Pinch of dried chili flakes

Preparation:

1. Heat the oil in a 6-1/2 quart stock pot over medium-high heat. Add the onions, garlic, and ginger. Sauté until the onions are translucent, about 5 minutes. Add the carrots, apple, potato, stock, coconut milk, curry powder, salt, and chili flakes. Bring the soup to a simmer and then reduce the heat to medium-low. Simmer for about 45 minutes, or until the carrots are soft.

1. Purée the soup in batches in a blender, being careful with the hot liquid. Place the puréed soup into another large stock pot. Repeat until all the soup is puréed and stir to combine. Reheat before serving.

This is a wonderfully flavorful soup packed with vitamins, minerals, and good fats, thanks to the coconut milk. If you’ve never cooked with coconut milk before, you’ll find it in the baking aisle and/or the ethnic foods aisle. When you open it, there will be a solid section of coconut on top; don’t discard that. Simply spoon it out along with the liquid into the pot. It should break down as it heats up, but you could also use a whisk to incorporate it into the broth.

Time for this week’s recipe pairing. You’ve already got the Coconut-Ginger Soup as a starter. Now how about Easy Vegetarian Pad Thai for an entrée…

And Mimosa Cupcakes for dessert!

For your blog question today, tell me if you have a favorite spring soup recipe. Do you love a cream of asparagus? Split pea soup? Maybe a St. Patrick’s Day Guinness Beef Stew? I’ll see some of you at the Philadelphia flower show tomorrow. I’ll see the rest of you on Sunday at Noon ET for In the Kitchen with David.

Keep it flavorful!
—David