Appetizers
January 17, 2010
Soup, it's what's for dinner

I hear it's going to rain and rain and rain for the next week at least, and we're going to be hit with enpough water to raise the rivers, put an end to talk of a drought for at least a month and keep most of us doing indoor things.

For food people, that probably involves plenty of time in the kitchen. Right now, I have four pounds of souurdough bread dough rising on the counter and I just finished making a curried carrot soup. After arriving back to the house cold and wet with three wet but happy dogs, it was just the right way to warm back up. Same with my girlfriend, who decided to go for a run in the rain.

The recipe is from Eating Well, and if I did anything different it was to add just a little more salt than the recipe called for. But you do that at the end when you adjust the seasonings to suit you.

It helps to have a food processor to make quick work of the slicing and, though the recipe says to put the cooked ingredients in a blender to puree, I really don't like to do that. It's so much easier -- and safer -- to use an immersion blender. The flavors in this recipe, by the time it hits the bowl, are quite smooth, with just a hint of a spicy kick. But your kitchen is going to smell like an Indian restaurant (a good thing).

Check out the recipe here.

You're probably familiar with Eating Well. If not, it's an excellent magazine that focuses on healthy eating that is also delicious. The recipes don't sacrifice one to arrive at the other. The Web site is also very helpful. If you register (free), you can creat a "My Eating Well" and keep a collection of your favorite recipes from the site, which is what I do. Enjoy the soup -- and the rain.

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