We're entering a decadent week, folks. The last four days of this week will be full of a giant feast and then heavy, heavy leftovers for the final three days.

We all know this. We've been through it before. It is no surprise.

So, why not make this Meatless Monday a light one? Go easy on your digestion with soup made from simple, delicious and cheap ingredients? Supplement with a salad and maybe some bread and you've got yourself a little yin to balance out the Thanksgiving yang that back-ends this week.

Can't finish it all before the holiday? Soup freezes really well.

Carrot-Ginger Soup

4 cups low-sodium vegetable broth, divided

1 yellow onion, chopped

3 cloves garlic, finely chopped

2 teaspoons freshly grated ginger

1 pound carrots, coarsely chopped

1 medium Yukon gold potato, peeled and cut into 1-inch chunks

1 teaspoon lemon juice

1 tablespoon chopped fresh chives

Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.

— Recipe from [www.wholefoodsmarket.com][1].

[1]: http:// www.wholefoodsmarket.com

by Sarah Henning

Orange ya glad it's Monday?

OK, probably not, but it IS Meatless Monday. And for something a little bit different, yet comforting, we've found a vegetarian recipe that is both hardy and light enough to pair nicely with a salad made from local veggies.

And, it's bright orange.

This Coconut, Carrot, and Chickpea Soup is a super fast soup to make, and full of vitamin A from the carrots, protein from the chickpeas and good medium-chain fatty acids from the coconut.

If you don't finish the soup outright, it would be a nice, warming lunch for a desk jockey in an office with an overly aggressive summer air-conditioner.

Coconut, Carrot, and Chickpea Soup

2 tablespoons coconut oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1/2 teaspoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon ground ginger

1 1/2 pounds carrots, coarsely chopped

1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained

4 cups low-sodium vegetable broth

1/2 cup canned light coconut milk

3/4 teaspoon fine sea salt

In a large saucepot, heat coconut oil over medium heat until melted. Add onion and garlic and cook about 5 minutes or until tender, stirring occasionally. Stir in curry powder, cumin and ginger and cook 1 minute. Stir in carrots, beans, broth and 1 cup water and bring to a boil over medium-high heat.

Reduce heat to medium-low, cover, and simmer 20 to 25 minutes or until carrots and beans are very tender. Stir in coconut milk and salt. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender. Serves 4.

— Recipe from www.wholefoodsmarket.com