Dear lord it’s COLD. I know, it’s January, it’s supposed to be cold. But listen, last year, we had virtually no winter; one freak October snowstorm and we were done. That was followed up by the mildest, most beautiful spring and then the most blisteringly hot summer in recent memory. In short, it’s been a year-plus straight of some pretty obvious global warming, and I am just not ready for wind that makes your cold-induced tears freeze to your face.
It seems I spoke too soon. Earlier this week our gorgeous, 70-degree weather gave way to several stereotypical, chilling March days. That’s okay though, I have no room to complain about our oddly warm winter and our strikingly warm spring. If March feels like being itself for a few days, it’ll just serve to remind us how lucky we’ve been to this point. And it will also give us an opportunity to revisit some slightly more warming food, before it’s really gone for the season.
This soup will make you sweat. Don’t get me wrong, it’s in the best possible way, but oof, if you’re not careful, those chipotles will getcha!
Ok, I’ll admit it, this soup is not pretty. It’s kind of a drab, wallpaper pasty tan, not quite orange, not quite brown, not quite…anything. Luckily, sometimes delicious things come in less-than-stellar packages.
Apparently I don’t eat carrots. I mean, I do, but based on the sheer weight of the carrots I was able to pull together from the nether regions of my fridge last week (2 lbs!), I don’t eat them nearly often enough. To me, carrots are an integral part of almost every soup or stew or roast, but during the warm food void that is summer, they go unnoticed by yours truly. This soup was my remedy to an infestation of carrots.
Pop Quiz. What exactly do you do with this: