Im not going to talk about the weather or the season or the holidays or any of that. Because Im sick of it. And its boring. And Id rather just stick with food chatter and even that, Ill keep to a minimum. Today, this last week, has found me in hibernation mode so excuse my quiet, it will pass. Truth be told, I havent been cooking much for myself lately. I havent felt like it. Straight up disinterest here- no excuses. I havent been exhaustingly busy or terribly ill…nope, just kind of detached, indifferent for the most part. Instead, Ive been eating big bowls of whatever vegetables I can roast out of my crisper accompanied by whichever grains are quickest to get at (ahem, quinoa) and even doing a little restaurant take out. Lazy right? I know. 

The exception to my general apathy of all things kitchen has been soup. Soup because its easy and warm…plus I can make a bucket of it in one go, freeze it and eat off a batch for a week. Makes sense. We have a nice relationship, me and soup. 

So heres my latest and its not necessarily a super inspired soup but it is a super tasty one. Spicy carrot smooth deliciousness with just a little hint of sweetness- just a little peck of it. The spice kisses you full on the mouth, the sweet is meant to be more chaste. And you know what? It freezes really well. 

10 large carrots, sliced into 3/4 inch pieces

2T grapeseed oil

1 large sweet onion, chopped

6 cloves roasted garlic

water

1t coriander, 1/2 t cinnamon, 1t cumin,  pinch of allspice, 1t chili powder, pinch cayenne (all spices should be ground)

3T maple syrup or agave

1/4 cup tamari

1. Place carrots in large stockpot and add enough water just to cover them. Bring to boil over high heat. Once boiling, reduce heat to med high & let cook (retaining boil) for 20-25 min, stirring occasionally. Carrots are ready when they are very fork tender.

2. While carrots cook, saute onion over med heat until softened. Add in spices to taste (start with the amounts I listed and season to taste from there- I get pretty liberal with my spicing, I like the flavors to really kick out). Continue to cook until onions caramelize and spices are very fragrant. 

3. Transfer sautéed onions/spices into stockpot with carrots & add in roasted garlic, give it a mix. Now, puree the soup in a blender until very smooth. Return to pot & add tamari plus maple syrup to taste (some like it sweeter than others). Keep tasting and tweaking until you get the flavors to your liking. Add salt if necessary.