and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. February calls for soup. It's warm, comforting and some soups — like this coconut carrot ginger soup from Mill's Tavern — are even a healthy option. Executive Chef Edward Bolus' recipe includes fresh ginger, coconut milk, carrots and is not high in fat. Check out the video and full recipe below.

Coconut Carrot Ginger Soup

- 1 ounce fresh ginger

- 2 tablespoons butter

- 1 onion, chopped

- 1/2 tablespoon salt

- 1 1/2 pounds carrots, shredded

- 1/4 teaspoon ground nutmeg

- 2 tablespoons brown sugar

- 1/2 tablespoon pepper

- 1/2 teaspoon ground coriander

- 1 quart vegetable stock

- 1 cup coconut milk

- 1/2 cup fresh lime juice

Peel and slice the fresh ginger.

In a large pot, melt the butter over medium-high heat. Once melted, add the ginger, onion and salt. Sauté for 10 minutes or until the ginger and onions have almost caramelized.

Add in the carrots and cook for about 15 minutes until the carrots start to brown, but be careful not to burn them.

Add the nutmeg, pepper and coriander, and cook for another minute.

Add in the vegetable stock and coconut milk. Simmer for about 5 minutes.

In batches, puree in a blender until completely smooth. Check seasoning and add as desired.

Serves: Two

For more info on the recipe and the chef, check out the Providence Journal's article here.