We have skipped over the quintidi and sextidi of the first decade of Vendemiaire as those celebrated Horse and Impatiens, respectively. I, too, celebrate them, but could not think of a way to cook them. So, we arrive at carrot day! Carrot soup with ginger, coconut milk, pumpkin seeds and… za’atar.

Carrot Ginger Soup  

1 1/2 lbs carrots

2 inch nub of ginger

1/2 onion

1 cup chicken broth

1 can of coconut milk

few sprigs of cilantro

2 green onions

2 tablespoons pumpkin seeds

1/2 tsp za’atar

First peel your carrots and slice them roughly. Mince the garlic ane roughly chop the onion. Put 1 tablespoon of olive oil and cook the onions on medium heat for about 5 minutes. Add the carrots and cook for 5 minutes more. Add the ginger and cook for one minute more.

Time for liquids – put the broth and coconut milk in the pot. Cover and cook for 5 minutes. While the soup is cooking with the liquids, put a tablespoon of olive oil on a half sheet pan. mix the pumpkin seeds with the oil, 1/4 teaspoon salt and za’atar to taste.

Blend the soup until very smooth. Spoon the soup into bowls and top with sliced green onions, cilantro and za’atar-y pumpkin seeds. Enjoy!