Recipe: Ginger Carrot Sweet Potato Soup (Gluten-Free + Vegan)

Homemade soup doesn’t have to be a big to do. The following is an easy recipe that’s perfect for a ~cozy meal in~.


2 T olive oil
1 medium red onion, diced
10 medium carrots, peeled and chopped
~1/2 large sweet potato, peeled and diced
2-4 garlic cloves, minced
1/4 t ground cinnamon
1 1/2″ piece of ginger, peeled and grated
1 1/2 t fresh thyme
4 c vegetable broth
1/2 t sea salt
1/8 t black pepper
14 oz canned coconut milk or 2 c vegetable broth, regular coconut milk, or water*

*For this recipe I had about 8 oz of canned coconut milk leftover in the fridge so I used that and, instead of opening a new can of full-fat coconut milk, I just supplemented it with 1 c of regular coconut milk.


  1. In a soup pot 6 qt or bigger, add the olive oil and sauté the onion until translucent. Season with a pinch of sea salt.
  2. Add carrots, sweet potatoes, garlic, cinnamon, ginger, thyme, broth, sea salt, and pepper and stir.
  3. Bring mixture to a low simmer, then reduce heat to medium-low, cover, and cook for 30 minutes, until vegetables are soft.
  4. Purée the soup using a blender, food processor, or immersion blender. Then, pour blended soup back into pot.
  5. Over medium, stir in coconut milk and mix well. Allow soup to cook a few more minutes, until the flavors meld and it’s hot all the way through. Taste and add additional seasonings, if necessary.
  6. Garnish soup with fresh thyme or a sprinkle of cayenne pepper.

Serves six.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 4/10

Don’t like coconut.

Rick, a meat-eating husband who had no complaints about previous coconut-y soups

Adapted from Vegan Creamy Ginger Carrot Sweet Potato Soup.

More on Bummed Out Bailey:
Recipe: No Chicken Noodle Soup
Recipe: Roasted Tomato Basil and Rice Soup
Recipe: Enchilada Soup

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Recipe: Spinach Fig Salad

First and foremost, your favorite bummed out baker (I hope that’s me) is PUBLISHED! I tied for third place in a flash memoir contest (750 words or less) put on by Writer Advice. I wrote about the last time I saw my brother, which was about ten months ago. I visited him under the bridge he was living under. Read my piece called “The Bridge” here.

Greetings! If you live in NYC you know spring has semi-sprung, but who knows. I’m actually still bummed out about the fact we didn’t get a terrible, north-of-the-wall-type winter including several feet of snow that requires staying indoors for unending weeks of darkness and the family golden retrievers to high step around in the snow shoes they hate, (deep breath) but I’m trying to get on board with sunny weather.

I know I’m a bit premature on the fig scene (optimum time = summer), but this salad is so simple, lovely to look at and tasty and can inspire your salad creations for months to come. It’s an easy, healthy recipe and the dressing is so good it makes me mad. I licked the spatula. :(



1/3 c walnuts, roasted
1/2 c olive oil
1/4 c balsamic vinegar
1-2 garlic cloves, minced
1 T dijon mustard
1 t maple syrup
1/2 t sea salt
1/2 t freshly ground pepper
2 big, giant handfuls fresh spinach
4 figs, halved
1/2 avocado, sliced
~1/4 red onion, chopped


  1. Preheat oven to 400°F and roast walnuts on a rimmed baking sheet for five minutes. Remove from oven and let cool.
  2. Combine olive oil, balsamic vinegar, garlic, dijon, maple syrup, sea salt, and pepper in a blender and set aside.
  3. Assemble salads, dividing ingredients evenly between two plates: spinach, figs, avocado, onion, walnuts and, finally, drizzle it all with dressing. Serve immediately.
undressed (just like that MTV show from the early 2000s)
dressed to impress
tastebuds will be wilin’

Serves two, or perhaps one ravenous person.

There will be leftover dressing, which is something to rejoice about. Keep it in the fridge for up to a week for future salad concoctions, or drink it straight.

Adapted from Spinach Fig Salad with Balsamic Vinaigrette.

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