Carrot Parsnip Ginger Soup


·       6 medium size carrots

·       2 large parsnips

·       3 stalks of celery

·       1 inch piece of ginger

·       2 tbsp garlic infused olive oil

·       2 cups of bone broth (either beef or chicken) or vegetable stock

·       3 cups coconut milk (or almond milk)

·       2 tsp powdered ginger

·       1 tsp chili flakes

·       Salt and pepper, to taste

·       Optional: cilantro and pumpkin seeds to garnish



1. Wash and cut carrots, parsnips, celery and ginger. 

2. Saute cut vegetables in the garlic infused olive oil for about 5 minutes.

3. Add powdered ginger, chili flakes, broth and milk to vegetables, cover and cook for about 20 minutes, or until vegetables are break apart easily when put on a fork.

4. Pour cooked vegetables and liquid into blender until smooth (or use immersion blender). Be careful, these veggies are hot!

5. Add salt and pepper, to taste, and serve with your favorite garnishes. I'm partial to the cilantro and pumpkin seeds. 

This is another great soup to make in large quantities. This recipe makes about 10 cups which is great for multiple meals or sharing with the family. It takes a little bit longer to prepare than the Rainbow Rice, since you need to wash and cut all of the vegetables and boil for about 20 minutes. But it is delicious and worth it!



Simply Beautiful

Fall/Winter Soup

Spicy and Savory Butternut Squash Soup

It's fall time... and you know what that means! It's time for all things squash and pumpkins :) I was feeling inspired by the season and played around in the kitchen to create a delicious and fun new soup. Bonus: after the squash is roasted, the soup is super quick and easy to "make" aka blend! 


·       1 big (about 1.5 lb) butternut squash, roasted, peeled and cubed (for instructions on how to roast squash, view here)

·       1/4 cup olive oil

·       32 oz chicken stock (or vegetable stock)

·       1/2 cup coconut milk (canned)

·       1.5" piece of ginger *may be adjusted according to ginger preference

·       1/2 cup cilantro

·       3 tsp chili powder

·       2 tsp rosemary

·       2 tsp turmeric

Toppings (all based on eater discretion):

·       Seeds from roasted squash (or pumpkin or sunflower seeds)

·       Red pepper

·       Salt and pepper

·       More cilantro!


1.     Place cubed and roasted squash pieces into Vitamix (or food processor). Add remaining ingredients and BLEND!

2.     Warm on stove, add toppings and ENJOY! 

*Pictured - soup made in Vitamix. Can also use a food processor.

*Pictured - soup made in Vitamix. Can also use a food processor.

Pumpkin Banana Bread



·       1/3 cup pumpkin

·       2 brown bananas

·       2 eggs

·       1 teaspoon vanilla

·       1 tablespoon maple syrup

·       1 teaspoon baking powder

·       1 teaspoon baking soda

·       1/2 cup coconut flakes

·       1 cup almond flour

·       1/2 cup Bob's Redmill Gluten Free All Purpose Baking Flour

·       1 teasooon cinnamon

·       1 teaspoon "Pumpkin Pie Spice" (from Trader Joe's, or use 1 teaspoon nutmeg)



1.     Preheat oven to 350 degrees Farenheit.

2.     In a medium sized bowl, combine the pumpkin, bananas, eggs, vanilla, and maple syrup.

3.     In antoher medium sized mixing bowl, baking powder, baking soda, coconut flakes, almond flour, all purpose flour, cinnamon, and pumpkin pie spice.

4.     Combine the wet and dry ingredients. Stir until well mixed.

5.     Optional: add chocolate chip cookies for taste. 

6.     Spray a small bread pan evenly with non-stick coconut spray. Put mix into pan. 

7.     Bake for 35 minutes and enjoy. :)