I don't know what's going on in your neck of the woods, but as far as Texas is concerned, the weather is suuuuuuper wishy washy.
Just last week, it was 70 degrees on Monday and snowing by Thursday!! I'm already a cold-natured person (thank you, Lupus), so needless to say, my internal temperature gun is just going bazurk. Let's just say I keep my slippers at the foot of my bed, while I walk around in a long sleeve thermal top, and flannel shorts.
Just lookin' crazy. Arthur is one lucky guy, huh?
But since I'm all over the place when it comes to the weather, and I can't decide whether to blast the AC or crank up the heat, I was craving a meal that wasn't too heavy but would warm me up.
This carrot apple soup is the perfect combination of crisp and cool, with a subtle bit of heat. A little spice is always nice if you ask me. And the amount of effort required to make this huge pot of yumminess... barely none. That's another reason why I love soups. So effortless, but freakin' flavorful. I literally could eat soup every day of the week if I had to.
My original inspiration came from this recipe for a butternut squash soup. I went to like 3 different stores looking for frozen squash (because I don't have the time to cook and dice it myself, no thank you) and I couldn't find it anywhere. So, I switched it up and grabbed some frozen baby carrots. That was just going to have to do. I can't wholeheartedly say that I miss the squash, though. Carrots were my favorite veggie to snack on as a kid, so this grown up meal is right on the money.
Sidenote: I told my co-worker about this recipe, and she definitely said it sounded like baby food. Now that I think about it, it kind of does. I used to sneak jars of baby food from my nephew and eat them... and I was an 8 year old kid at that point. Old habits don't die hard I guess.
And for the croutons... the croutons!! Is it just me or does anyone else fondly believe that carbs are the most important (and beloved) part of any meal?? Croutons make the soup. They add that extra bit of flavor and crunch, but sop up the soup and take you on a delicious ride to parmesan-and-sagey goodness. Of course you don't have to have the croutons... but you kind do soooo.... here's how to make those too. Super easy, promise.
Slice up some bread. I bought the dollar French loaf from Walmart. (Not my bread of choice, but after going to 3 different stores looking for butternut squash, my hopes for artisan bread went out the window.) Cube it up, drizzle with EVOO, salt, and pepper, then toss on a lined baking sheet. Top with grated parmesan cheese and rubbed sage. (I told you it was easy). Pop in a preheated oven at 450 degrees and bake for 10 minutes. I made sure to pull the tray out about halfway through and shake the croutons up a bit so they didn't char on the bottom, but that's not a necessary step.
Once they're done, you'll have perfectly golden, crunchy little bread nuggets of love to add a little finesse to your sopa. Along with the crumbled charred bacon, you've got a recipe for trouble. The good kind of trouble!
Hopefully, it will help you to stay warm/cool/refreshed/cozy/whatever-the-crap-you-need-to-be with this unpredictable weather.
I'm convinced global warming is real.
Are you having some crazy weather where you live? What are some recipes you're making in this awkward limbo between spring and winter? Comment below and share. I want to make sure I'm not the only one on Mother Nature's naughty list. Until next time, my beauts. Smooches!!