This post was originally published here on November 7, 2013. That’s a lifetime ago in the blogging world! So I decided to freshen up the text and photographs. Enjoy!
Are we ready to embrace soup season?!?!
I think I’m officially on board. We’ve finally had a stretch of cooler air temperatures. The leaves are changing colors (and all ending up in my driveway!). And the “leaf peepers” are arriving in droves. All telltale signs that it’s about time for me to jump back on the soup bandwagon.
It’s not that I don’t enjoy eating soup(s) all year long. And I know a lot of you do, too I mean, where would I be without Summer staples like gazpacho and fresh corn chowder? But soup in the Fall and Winter just feels better. I don’t know. Does that make sense? I sure hope it does.
So today, I’m officially/unofficially kicking off “soup season” with one of my favorite sunny-hued creations: Thai Roasted Carrot and Golden Beet Soup.
Many of my soup recipes end up being some shade of orange. I think it’s because I tend to lean heavily on butternut squash and sweet potatoes as core ingredients during the cooler months. But this time, I decided to pick on some alternate vegetables of the same color palette: carrots and golden beets. And the results were particularly satisfying. A unique, earthy tasting soup that’s as pretty to look at as it is delicious to eat.
Oh and one that just so happens to be vegan AND super creamy, thanks to a can of full-fat coconut milk. So luscious!
The spice level in this recipe is just enough. It’s warming. But flames certainly won’t be coming out of the top of your head (who really likes their food THAT spicy, anyways?). If you have a cold, this Thai Roasted Carrot and Golden Beet Soup is the perfect way to kick it to the curb!
For the Soup: