I have always been interested in cooking, but it wasn’t until I was in college and living on my own that I learned how to actually cook. Making soups was one of the first things that I learned and it’s still one of my favorites. Soup is amazingly delicious, healthy, easy to make, and hard to mess up. Can you think of a more perfect food?
You can eat it for lunch, dinner, and heck, even breakfast if you want. It can also be eaten cold or hot and adapted based on what’s available and in season. Clearly my love for soup runs deep.
This summer I think I might have broken the record for hot soups. This time of year I’m usually enjoying some Raw Zippy Summer Gazpacho (my favorite summer soup!) or chilled Cream of Asparagus and Broccoli Soup. However, our wacky weather has dictated something a bit warmer than normal.
I am currently in love with this carrot soup and have made three separate batches. It’s perfect for a light lunch combined with a muffin or paired with cornbread and a hearty salad for dinner. I like this soup best with fresh orange carrots because there’s something in my brain that tells me that carrot soup should be orange. When I tried rainbow carrots in a batch, it turned more of a puple-y color and my mind kept trying to convince me it didn’t taste the same, even though it did.
I’m also a bit of a soup weirdo (that’s totally a term) and always have to include beans in my soup. I love the extra bit of protein and heartiness that beans add to soups, especially when you’re trying to make a meal out of ’em. But, if the beans aren’t your thing feel free to leave them out.