It is officially soup season. Talk about soup-er!
Except it's kind of not, because you guys, how is it supposed to be 70 degrees on Christmas Eve? In New Jersey, no less. Now, I could understand if we were in Miami and this was to be expected but the whole deal is seriously confusing. Now, as much as I love the fall weather that is going on right here, I was just starting to get comfortable with the idea of super heavy sweaters and cuddling with my blankets and ALL the hot chocolate. Then again, maybe I should take that back.
Has anyone complained about fifty degree weather? No not so much.
Anyways, with the solstice and winter coming, I am in full on soup mode people. I've been making pots of soup about once a week and I am totally hooked. As wild as I am about soups, I am pretty sure my dad is the king of soups. Every Sunday during the winter, my dad makes a big pot of soup to take with him lunches. He was on a big miso kick earlier in the year but, as it gets colder, he tends to experiment. As a kid, I would tote delicious soup in my lunch bag in a thermos. Chicken pisole, white bean with sauteed escarole, and swiss chard with tomato were some of my favorites. Kids thought it was weird that I would bring split pea soup to school, claiming that I was eating throw up. Luckily for you, dear friends, their disapproval of my lunch choice did not affect how much I adore soup.
It did, however, change how I viewed canned pineapple. May those children, in that case, be blessed.
Today's recipe is a take on a classic carrot soup. I am pretty much addicted to this recipe because it tastes like I'm drinking a Thai Massaman curry sauce for dinner. Which, by the way, I am TOTALLY ok with. Because who doesn't eat curry for the sauce. Or pasta for the sauce. Could you tell I eat food solely for the sauce? Maybe that is why I am the queen of spillage.
Thai Carrot Soup with Roasted Broccolini
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.