If I were to ask you where you show up in your life, what would you say? Do you show up for books or people or yoga classes or cooking? For leisurely brunches or a beer after work? Do you make time for meditation or naps or podcasts or travel? Think about this question for a second. Where do you show up in your life?
In essence, we all “show up” every day. We wake up, we hustle off to work or school, then we hurry home to eat and sleep. Day after day, we rinse and repeat. But through this repetition, we also make time to show up in other ways. We make time for workouts or concerts or whatever else makes us happy. I mention this because earlier this morning, I was thinking about where I show up in my life. Nowadays, it’s very different. I have new priorities. Back then, I used to show up for a 75-minute, grueling workout class every Sunday. I used to show up at restaurants and avoid things because I was worried they’d upset my stomach. I used to be a no person.
But, my day-to-day is so different now. I show up for things and people and places that I didn’t before. And let me tell you, it has changed my life. I have new priorities. New perspectives. For example, I no longer show up for daily workouts. But if I want to move my body, I move it. I’ve learned how to be exercise intuitively. Luckily, those days of overexercising are behind me. I now find joy in a busy social calendar. In moving my body when I want to move it. In eating chocolate and maple syrup and butter and cheese. In showing up for the things that really, truly matter to me.
So, I want you to think about where you show up. Because where you choose to show up says a lot about who you are. And, furthermore, about the things you care about. Are you proud of where you show up? Does it fill you up? I hope so. Because while certain days and weeks feel long, life is short. Every day, you get to choose where you show up. Make the choice(s) wisely.
Onto this soup! It’s incredibly simple, absolutely delicious, and the perfect fall comfort food. It’s also low-glycemic, anti-inflammatory, and also happens to be vegan and gluten-free. While I kept this very uncomplicated, you can add additional spices or herbs if you want, like rosemary or sage. Feel free to top it with sourdough croutons or eat it alongside a hearty lunch. The choice is yours 😉
- 6-7 large, organic carrots
- 1/2 a large yellow onion
- 1-inch nub of fresh ginger
- 3/4 of a 15-ounce can of lite coconut milk (approx. 1 1/4 cups of liquid)
- Pinch of sea salt
- Raw pumpkin seeds and toasted hemp seeds (for garnish)
1. Boil a medium-sized pot of water (approx. 4-6 cups).
2. While the water is boiling, chop your carrots and onion into a few large chunks. Dice up your ginger. This chopping / dicing doesn’t need to be perfect!
3. Add your carrots, onion, and ginger to the pot of boiling water. Reduce the water to a simmer. Let the veggies and ginger soften for 15-20 minutes. No need to cover the pot. You want the carrots to be soft and the onion to be translucent.
4. Carefully pour the pot of hot water, veggies, and ginger into a colander.
5. Toss the carrots, onion, and ginger into a blender with the lite coconut milk. Blend. Add a pinch or two of sea salt. Blend. For a thinner soup, add more coconut milk and keep blending.
6. Pour yourself a bowl. Store the remaining soup in your fridge, covered, for up to one week. I find that this soup tastes even better the next day. Also, since some of the liquid will evaporate, feel free to thin it with some water or additional coconut milk upon reheating it.
If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations 🙂