National Homemade Soup Day

Mark your calendar. February 4th is National Homemade Soup Day. Who knew? Certainly not me, and I feel as if this is something I should have been well aware of before now. To celebrate the occasion, I thought it would be fun to host virtual Soup Swap. Similar to the swaps we once did by mail.

Anyone else do that other than me? I can still remember recipe exchanges by mail (not email). Letters and recipes were sent to both friends and strangers. The letter went something like, “Send a recipe to the person at the top of the list, add your name to the bottom, send a self-addressed stamped envelope…” and so on. I loved trying new recipes (this was way before blogs or Pinterest) so I was always on board.
National Homemade Soup Day
How this virtual Soup Swap will works:
Leave a comment with a link to your FAVORITE soup or stew recipe. Or, if you prefer, send me a recipe that you’ve come across that you’re dying to try or one that you’ve created (wikirote@gmail.com) and I will post it here (giving you credit, of course) to share with everyone. I will also be asking a few foodie friends to share their favorite recipes.

If you are feeling really adventurous, organize your own soup swap with friends (here is how).

On my menu this week…

Roasted Carrot Soup with a Tahini Swirl

  • 6 cups (about 1 1/2 pounds) carrots, peeled and cut into 3-inch lengths
  • 1 ½ tablespoons olive oil
  • 1 tablespoon
  • onion, diced
  • 1 large shallot, diced
  • 2 teaspoons minced fresh ginger
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground pepper
  • Chopped fresh chives for garnish
  • Sesame tahini for garnish

Heat the oven to 375°F.
Place carrots in a medium baking dish (a dish that will hold the carrots in a single layer without touching) and drizzle with the olive oil. Toss well to coat and roast, stirring halfway through roasting or until tender and lightly browned in a few places, about 1 hour.

Melt butter in a heavy saucepan over medium heat. Add the onion and shallot, cooking until it’s translucent, 2 to 3 min. Stir in ginger and cook until the onions start to brown, 3-4 min. Add the roasted carrots, chicken stock, salt and pepper. Bring to a boil, reduce the heat to medium low, and cover. Cook at a constant simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool.

Purée the soup in batches, making certain not to fill the blender more than a third of the way full at anytime. Return the soup to the pot and reheat and serve immediately. Garnish with chives and a swirl of sesame tahini, to taste.

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