Halloween looms [Ed. note: OoooOoOooOooo], and I love making this soup every October. Recently, the BF and I had a good friend over for dinner, and she specifically requested it. I served biscuits with jalapeno butter, a crispy green salad, and various soup toppings for everyone to add what they like. 

If you're familiar with the blog, you know I don't like super thick, heavy soups, so I lightened this up to my liking. The recipe also calls for ham, which I left out. Usually I prepare this vegetarian, but this time included crispy pancetta as a topping. You can leave it out, of course.

The pumpkin is really a nice background flavor. Key word is "background," as both the BF and guest did not realize pumpkin was one of the main ingredients. 

Speaking of ingredients, I made a ton of changes to the original recipe:

• Left the majority of beans whole. 
• Added one more cup of broth, to make it lighter. If you prefer a thicker soup, don't add it.
• Subbed pancetta for ham and only used it as topping. Did not add meat back in the soup as our guest does not eat pork or red meat. 
• Subbed chicken broth for beef broth, only because our guest does not eat red meat.
• Cut back on the butter.
• Replaced onion with shallots.
• ​Nixed the sherry vinegar at the end.
• Added cayenne pepper. It will not be too spicy. It's just a little kick.

My favorite stress-free kind of dinner party.

[Ed. note: Chef Jacquie loves her Halloween. How much? ↓↓↓]

​A very vintage Steiner Halloween (Portland, 1966).

Adapted from: Smitten Kitchen
Number of servings: 9 cups, approximately 6 servings

Ingredients

• ½ pound pancetta, diced small (you can find diced pancetta in your grocery store)
• Three 15 ½ ounce cans black beans (about 4 ½ cups), rinsed and drained
• 1 ¼ cup canned diced tomatoes
• 2 cups shallots, minced
• 4 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (if you're heat averse, use less)
• 2 tablespoons unsalted butter and 2 tablespoons extra virgin olive oil
• 4 cups beef, chicken or vegetable broth (Add one more cup broth if you like a brothier soup like I do)
• One 16-ounce can pumpkin puree (about 1 ½ cups)
• ½ cup dry Sherry

Topping Suggestions

• Crispy pancetta
• Avocado, chopped
• Sour cream
• Jalapeno, Fresno or Serrano peppers, thinly sliced
• Scallions, thinly sliced
• Pumpkin seeds
• Cilantro leaves
• Shredded cheddar or jack cheese
• Corn or tortilla chips

Directions

1. In a food processor, coarsely puree ¾ cup black beans and 1 ¼ cup diced tomatoes.
2. In a 6-quart heavy pot, cook the pancetta (if using) until slightly crispy, rendering out most of the fat. With a slotted spoon, remove pancetta, place on plate and set aside. Pour the rendered fat out and wipe pot with a paper towel.
3. Place pot back on burner. Heat butter and extra virgin olive oil until shimmering. Throw in shallots, garlic, cumin, salt, and cayenne. Cook over moderate heat, stirring until shallots are softened and beginning to brown.
4. Stir in beans and tomato puree.
5. Stir in broth, pumpkin, Sherry, and the rest of the whole black beans, until combined. Simmer, uncovered, stirring occasionally, for 25 minutes or until thick enough to coat the back of a spoon.
6. Season soup with salt and pepper.
7. Serve soup garnished with toppings of your choice.

Soon. The guest blogger returns.

Just because Mardi Gras may have passed, doesn't mean it's not too late to serve this light, brothy, hearty and incredibly flavorful gumbo. (In our household, Mardi Gras-month is always a time for celebrating everything New Orleans.) Adapted from a recipe the great Emeril Lagasse published in a dog-eared copy of the September, 1994 issue of Bon Appetit.

New Orleans is, hands down, an all-time favorite city for me and the BF. Incredible food, history, architecture and music [Ed. note: Tipitina's, represent!] everywhere you step. We never, ever tire of that city, and are lucky to have visited at all different times of the year. We also can't leave until we've had a bowl of gumbo...somewhere. A few of my favorite places to enjoy the staple are Dooky Chase Restaurant, Galatoire's and Nola's.

Come to think of it, it's been many years since the BF and I have been. Perhaps we need to head back soon? [Ed. note: Do not tease!]

NOTES:

• This is not a thick roux-based gumbo. In fact, it contains no flour at all. It's lighter and brothy, which is why I love it so much.
• This recipe makes a ton of gumbo. Personally, I half the recipe for the two of us and it produces a perfect four servings, enough for dinner for two nights. Alternatively, you can make the full amount and freeze half, or host a dinner party. This is a great to do as you can make it in advance (sans shrimp and greens). 
• Watch the salt!
• Allergic to shrimp? Leave it out. ​

A small sampling of my vast voodoo doll collection.

Until next year, Laissez les bon temps rouler!

Adapted from: Bon Appetit, September 1994
Number of servings: 8

Ingredients
Stage I

• ​3 quarts water
• 4 8-ounce bottles clam juice
• 1 ¼ pounds uncooked large shrimp, peeled, de-veined, shells reserved

Stage II

• 2 tablespoons olive oil
• 1 ½ andouille sausage or other fully cooked smoked sausage (such as pork or turkey kielbasa), sliced into ¼-inch thick rounds
• ¾ cup chopped onion
• 2 red bell peppers, chopped 
• 2 tablespoons garlic, minced
• 1 can diced tomatoes
• 1 tablespoon dried or fresh thyme
• 1 teaspoon (or more) hot pepper sauce

Stage III

• 1 bunch collard greens, stemmed, coarsely shopped (about 4 cups)
• 1 bunch mustard greens, stemmed, coarsely chopped (about 4 cups)
• 3 tablespoons filé powder (a powder made from ground sassafras leaves)

For Serving

• Cooked rice (optional)
• Chopped green onions

Directions

1. Boil water, clam juice and reserved shrimp shells in large saucepan 15 minutes. Strain stock and reserve.
2. Heat oil in heavy large Dutch oven over high heat. Add sausage and sauté 1 minute. Add onion, bell pepper and garlic and sauté for 2 minutes. Add tomatoes, thyme, hot pepper sauce and reserved stock. Bring to boil. Reduce heat; simmer 15 minutes. (NOTE: can be prepared a day ahead. Cover and refrigerate. Bring to simmer before continuing.)
3. Add all greens to soup; simmer until wilted but still bright green, about 2 minutes. Add shrimp; simmer until just tender, about 2 minutes longer. Turn off heat. Mix in filé powder. Season to taste with salt, pepper and hot pepper sauce. (NOTE: watch the salt.)
4. Mound large spoonful of cooked rice in center of each large shallow soup bowl. Ladle gumbo over. Garnish with green onions and serve.

PS: A year ago chocolate and peanut butter squared off and clashed in a titanic battle for the ages (www.moveablefeast.me/blog/chocolate-peanut-butter-tart), then there was an attempt to make up for that dessert bomb with some roasted shrimp and asparagus with shallot lemon vinaigrette (www.moveablefeast.me/blog/shrimp-asparagus-with-shallot-lemon-vinaigrette).

PPS: "Iko Iko" is one of my favorite songs, takes me right back to New Orleans.

It's so rainy, windy, and grey here in the San Francisco bay area, it's actually reminding me of my native Oregon. Something that always cures the greyness is soup, and the BF and I have been enjoying this one a lot lately. As you know, am not a fan of eating the same thing two nights in a row, but we're actually going on three! [Ed. note: Oh no not another ToS violation.]

This takes no time at all to put together, and reheats very well. It's also not a super spicy soup, unless you want it to be. Depends on the salsa. I used my favorite Frontera brand Tomatillo Salsa and added one serrano pepper to the jalapeños as the BF and I do enjoy a bit of a kick.

Final note, this is delicious served with white rice in it (or as a side), which helps offset the spiciness.

Adapted from: A Pinch of Yum
Number of servings: 4-6
 
Ingredients

• 2 tablespoons olive oil
• 2 jalapeños, ribs and seeds removed, minced
• 1 serrano pepper, ribs and seeds removed, minced (optional)
• Half of a yellow or red onion, minced
• 4 cups water
• 1 teaspoon salt (more as needed)
• 1 pound boneless skinless chicken breasts or thighs (breasts were used here)
• 2 14-ounce cans white beans (canellini, great northern or corona), drained (one jar corona and one jar canellini were used here)
• 1 16-ounce jar salsa verde (Frontera brand Tomatillo Salsa was used here)
• 2 limes (1 juiced and 1 quartered for serving)
• Fresh limes, cilantro, sour cream, shredded cheese, radishes, avocados, Fresno peppers, tortilla chips for serving

Directions

1. In a soup pot over medium heat, sauté the onion, jalapeño and serrano pepper (if using) with olive oil until soft and fragrant.
2. Add the water and salt, and bring to a boil. Add the raw chicken breasts. Cover and cook for 5-10 minutes.
3. Remove from heat, but leave the lid on so that the chicken continues cooking for another 20 minutes. Remove the chicken breasts, set aside to cool.
4. Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.
5. While it's simmering, with a serving spoon, scrape across the tip of the broth to remove excess fat and foam.
6. Shred the chicken and add it back to the pot.
7. Just before serving, squeeze the juice of one lime into the pot. Cut the remaining lime into wedges for serving. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream, and shredded cheese.

PS: One year ago the BF/editor made me seriously LOL when he snuck in a Gollum/Lord-of-the-Rings GIF into a recipe for baked cod (www.moveablefeast.me/blog/baked-cod-with-sherry-herbs). [Ed. note: #SorryNotSorry]

This Russian cabbage borscht is another winter warm-up secret weapon. Not to be confused with borscht made with beets or various meats and winter vegetables; while that is good, this soup is pure Jewish comfort food. Just a handful of simple ingredients, mainly cabbage.

When I was a kid, momala made a cabbage borsht flavored with short ribs or brisket. Once the meat finished cooking, she would shred and add it back into the soup. After pouting, I would pick out all the meat and leave the cabbage. Then I would complain. A lot. (Cabbage: not a favorite.) My childhood best friend loved the soup, so much so that momala would joke that she was the rightful daughter, not me. Today, I would never dream of doing that. Cabbage is actually my favorite part.

However, this version is different from my mom's soup, but an homage all the same. Kept her addition of golden raisins for the sweetness, but I made this version more brothy and added caraway seeds, V8 juice and cayenne for a little kick. Also, everything is finely chopped or minced rather than chunky. Always have to mention, the BF absolutely loves this soup. [Ed. note: Can confirm.]

You can even make this vegan by using vegetable instead of chicken broth.

Healthy, flavorful, delicious, inexpensive and it freezes very well. Makes a delightful lunch or perfect dinner paired with Russian rye or black bread. [Ed. note: HOW ABOUT VODKA OKAY JUST KIDDING]

​What's not to love? Momala would be proud!

Number of Servings: 10-12 cups

Instructions

• 1 teaspoon grapeseed or canola oil
• 1 cup yellow onion, finely chopped
• ½ teaspoon kosher salt
• 1 ¼ pounds cabbage, cored and finely chopped or shredded
• 3 garlic cloves, minced
• 1 14.5-ounce can diced tomatoes
• 1  11.5-ounce can original or spicy V8 tomato juice
• 1  cup golden raisins
• 8 cups chicken or vegetable broth
• 1 tablespoon caraway seeds (optional, but highly recommended)
• 2 teaspoons ground caraway (optional, but highly recommended)
• ¼ teaspoon cayenne pepper (optional)
• 1 ½  tablespoons sugar (optional)
• Salt

Directions

1. Heat oil on medium setting. Add onion, salt and sauté until soft. Do not brown the onions.
2. Add garlic and cook for 1 minute.
3. Add tomatoes, V8 juice, broth and bring to a boil.
4. Turn down to a simmer and skim. Take as much foam and impurities off as you can.
5. Add cabbage, cayenne, caraway seeds, and ground caraway, if using.
6. Cover and simmer for 20 minutes.
7. Add golden raisins and 1 ½ tablespoons sugar, if using.
8. Simmer, uncovered 5-10 minutes or until raisins are plump and softened.
9. Taste and adjust for seasoning. It needs salt!!!!

"The new year stands before us, like a chapter in a book, waiting to be written."
-Melody Beattie

"The beginning is the most important part of the work."
-Plato

"Boy, this year sure was a long decade."
-Anonymous

Happy New Year!

Here's a deliciously bright carrot soup made with ginger, coconut milk, fresh orange juice and infused with warming spices. Simple as can be, plus-bonus-it's vegan and gluten free. It's even BF approved, so you know it's good. [Ed. note: Can confirm. Also, my primary-care physician called. He said, "More vegetables."]

The BF and I hope you're enjoying a wonderful holiday, and that this soup warms up any cold, wintry days.

Adapted from: Feasting at Home
Number of Servings: 8 cups

Ingredients

• 2 tablespoons oil
• 2 fat shallots, or one onion, diced
• 2 tablespoons ginger, finely chopped
• 4 garlic cloves, chopped
• 1 lb carrots, peeled, sliced into ½-inch rounds
• 8 ounces potatoes, rough chopped
• 1 apple, rough chopped
• 2 cups veggie or chicken stock
• 2 cups water
• 1 can coconut milk
• 1 cup orange juice (juice form 2 oranges)
• 1 teaspoon salt
• 1 tablespoon honey
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• ½ teaspoon cayenne, more to taste
• Pomegranate seeds (optional)

Directions

1. Heat oil in a large heavy-bottom pot. Add onions. Sauté over medium-high heat until tender and golden, 3-4 minutes. Turn heat to medium, add ginger and garlic and cook for 2 more minutes, until golden and fragrant. Add the carrots, potatoes, apples, stock and water.
2. Bring to a boil, turn heat down to low and simmer, covered for 15 minutes or until carrots are fork tender.
3. Let this cool, then using a blender, blend in batches until very very smooth. Place back in the pot. Add orange juice, coconut milk, salt and spices. Stir to combine, while reheating over low heat.
4. Taste, adjust salt and heat, adding more salt or cayenne, as desired. Top with pomegranate seeds.

Well we survived midterms [Ed. note: Anyone get the license plate of that truck that hit us?] and now, more importantly, it's two weeks until Thanksgiving!

It is never too soon to plan the meal. Right now I have a rough menu outline, but so far the only certainty is that this soup will start the evening off, either in a bowl or as soup shooters (shot glass).

Have made a bazillion different kinds of butternut squash soup over the years, but this is "The One." Velvety, flavorful, filling, but not heavy. You'll swear there's cream in there. There isn't. You can even make this dairy-free/vegan by omitting the butter and substituting olive oil. Full disclosure, I tend to tinker with recipes to tailor it to my or the BF's taste, but this recipe, didn't change a thing [Ed. note: wut].

The soup works well on its own, but if you want to kick the flavor up a notch I suggest adding the red curry croutons. (Butternut squash and red curry are a match made in heaven.) Another handy tip, I find the hand-immersion blender very convenient, but if you want a truly smooth, velvet consistency, break out the big guns, your "serious" blender, and mix like you mean it.

PS: Don't want to give away any secrets, but someone's birthday is coming up [Ed. note: wut]. Last year I didn't mess around and broke out Batman and the Joker for a positively killer caramel apple cake (www.moveablefeast.me/blog/caramel-apple-cake).

PPS: Marlowe is very happy if you voted!

Adapted from: Corky, Lori, Dana and Tracy Pollan, The Pollan Family Table (soup) and Woks of Life (croutons)
Number of servings: makes about 2 quarts (4-6)

Ingredients

• 2 tablespoons unsalted butter
• 1 cup finely chopped yellow onion
• ½ cup peeled and chopped carrots
• ​2 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
  
• 7 cups peeled, seeded, and diced butternut squash, cut into 1-inch cubes
• 4 cups low-sodium vegetable broth
• 2 pinches ground nutmeg
• Kosher salt

Optional Topping

• 2 tablespoons raw or roasted shelled pumpkin seeds (pepitas) I like roasted, salted.

Curry Butter Croutons

• ½  loaf crusty bread, such as sourdough
• 2 tablespoons butter, at room temperature [Ed. note: ROOM TEMPERATURE]
• ½-1  tablespoon red curry paste (depends on your spice level)
• ½  tablespoon honey

Directions

1. In a large stockpot over medium heat, melt the butter. Add onion and carrots and sauté until they begin to soften, about 5 minutes. Add garlic and ginger and stir for 30 seconds. Add the butternut squash and cook, stirring frequently, for 5 minutes.
2. Pour in vegetable broth and bring to a boil. Reduce heat to low and cook uncovered, stirring occasionally, until vegetables are soft, 15 to 20 minutes.
3. Remove the stockpot from the heat and allow soup to cool until no longer steaming. Working in batches, ladle the soup into a blender (place a towel on top when blending to avoid hot splashes) or food processor and blend on high until smooth. Pour pureed soup into a clean pot. (As an alternative you can use a handheld immersion blender and blend soup in the pot.)
4. Return soup to the heat and add nutmeg, 2 teaspoons of kosher salt, and black pepper to taste. Stir to blend well and simmer until hot.
5. Ladle soup into individual bowls and top each serving with 1 teaspoon of pumpkin seeds and croutons (if using). 

Curry Butter Croutons

1. Preheat oven to 425 °F.
2. Cut bread into thick slices. Combine the softened butter, red curry paste, and honey in a small bowl, and mix until thoroughly combined.
3. Spread the toast slices with butter and bake until light golden brown, flipping slices once halfway through to ensure both sides are evenly toasted.
4. Cut into croutons, and serve over the soup. 

We're getting deeper and deeper into October (don't know about you, but did this past week feel like a month or what?), which doesn't just bring us closer to my favorite holiday, Halloween, but all the signs are pointing to another very busy Thanksgiving-to-Christmas season. Meaning, with all of the impending insanity, it's always a good idea to have a few "make-ahead meals" on hand to save time on the off nights. Off nights that are better spent curled up with the BF watching a favorite show like Better Call Saul, or the World Series where his team the San Francisc—oh. Sorry. [Ed. note: Twist the knife, why don't you.]

This Moroccan stew is delicous the night it's made, and reheats well for lunches or make-ahead dinners, without losing any of its vibrant cumin, cinnamon and saffron flavors. Colorful and brothy, light and healthy, it's filling without being heavy. 

It's also vegetarian, but can easily be made vegan by replacing butter with olive oil and skipping the yogurt (see note).

Changes made to the original Smitten Kitchen recipe: substituted yams for the plain potatoes (I recommend the dark red Garnet yam variety), and left out the preserved lemon. 
​
The BF loves it over couscous, but I love it on its own. My dinner guests love all the toppings. A supremely versatile dish you can whip out while you prepare for the costumed kids soon to run amok. Amok! Amok! Amok!

Adapted from: Smitten Kitchen
Number of servings: 6-8

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, small dice
• 4 medium cloves garlic, thinly sliced
• 2 teaspoons ground cumin
• 1 (3-inch) cinnamon stick
• Salt and freshly ground black pepper
• 1 pound butternut squash, peeled, seeded, large dice
• ¾ pound Garnet yam, peeled, large dice
• 2-3 cups low-sodium chicken or vegetable broth (I like it brothy)
• 2 cups cooked chickpeas, rinsed and drained
• 1 (14-ounce) can diced tomatoes with juices
• 2 pinches saffron threads (don't skip this!)
• 1 cup brined pitted green olives (recommend Cerignola)

Optional Sides & Toppings

• Steamed couscous or quinoa, for serving
• Fresh cilantro leaves, roughly chopped, for garnish
• Toasted slivered almonds, for garnish
• Plain yogurt, for garnish
• Hot sauce of your choice, for serving

Directions

1. Heat (medium heat) butter and olive oil in a 3-4 quart Dutch oven or heavy-bottomed saucepan with a tight-fitting lid. When oil shimmers, add onion, garlic, cumin, and cinnamon. Season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
2. Add squash and yams. Season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes.
3. Add broth, chickpeas, tomatoes and their juices, and saffron. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10-15 minutes.
4. Remove from heat and stir in olives. Serve alone or over couscous, quinoa or rice. Garnish with cilantro, almonds, and yogurt if desired.

NOTE: To veganize this, replace the butter with additional olive oil, use vegetable broth and skip the yogurt.

PS: Sweet tooth? Did you miss a year ago when I whipped out the caramel apple cheesecake that destroyed the BF? [Ed. note: And no, she's not kidding.]​ (www.moveablefeast.me/blog/caramel-apple-cheesecake)

PPS:  Amok! Amok! Amok!

We're a ways from the Spring Equinox, and here in the bay area (California) it's getting all the way down into the 50s. [Ed. note: Can you smell the sarcasm?] Seriously, we know it's still extremely chilly in other areas of the country, and thought it might be nice to throw a sumptuous soup into the mix.

Rick Bayless says, "There are thick, pureed soups, soups that are like a winter blanket—you just want to wrap yourself in them when it starts snowing outside."

And then there is tortilla soup, sopa Azteca, if you want to be authentic about it. A beautiful broth enriched with chiles, poured over chicken, topped with crunchy tortilla strips and finished with crema. It's not a "winter blanket" soup, it’s more like a light jacket. Still, it'll warm you up.

Not only that, it's very versatile. You can add any combination of ingredients and toppings you prefer. I recently made this for a client's luncheon and prepared all the ingredients and toppings as a "soup bar." 

NOTES: If you are unable to find dried pasilla ancho or negro chiles, you can use powdered pasilla or  ancho chile, and add ½-1 tablespoon to the pan about halfway through the cooking of the onion. If you're serving vegetarians, have cooked chicken on the side that can be voluntarily added. Black beans and corn are a nice vegetarian substitution.

Adapted from: Laura Davidson, A Beautiful Plate and Rick Bayless, Frontera Grill/Topolobampo
Servings: 4

Ingredients

• 2 large dried pasilla ancho chiles (see notes above)
• 1 (15-ounce) can of fire-roasted tomatoes (Muir Glen brand was used here)
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 4 garlic cloves, roughly chopped
• 8 cups low-sodium chicken broth or stock
• kosher sea salt
• freshly ground black pepper
• 1 ½ lb chicken breast, cut into ½" chunks or 2 cups cooked rotisserie chicken, shredded
• juice from half a lime

Toppings

• fresh lime wedges
• corn tortilla chips
• grated sharp cheddar cheese
• 1-2 avocados, pit removed and diced
• scallions, chopped
• Mexican crema, sour cream or creme fraiche for garnish
• fresh cilantro leaves

Directions

1. Using metal tongs, toast chiles carefully over an open flame (using gas burner, or alternatively, in a dry skillet over medium heat) until they are soft and fragrant. Set aside on a cutting board to cool, before discarding the seeds and stems. Cut the chile roughly and place in a blender, along with the fire roasted tomatoes in their juices. Set aside.
2. Heat the oil in a large soup pot over medium-low heat. Add the chopped onion and garlic and, stirring frequently, cook until soft and translucent–roughly 5-6 minutes. Remove from heat.
3. Using a slotted spoon, transfer cooked onion and garlic to the blender with the tomatoes and chiles. Puree all ingredients together until very smooth.
4. Return the soup pot to high heat. Once very hot, add pureed tomato chile mixture all at once–it should sizzle immediately. Continue to cook over high heat, stirring constantly, until the mixture thickens substantially–for about 5-6 minutes. Once it is ready, it should resemble the thickness of a loose tomato paste.
5. Add chicken broth to the pot and combine thoroughly using a spoon or whisk. Reduce the heat and allow broth to simmer for 15-20 minutes. Season generously with salt and pepper to taste.
6. Over low heat, add raw chicken or rotisserie chicken. Stir occasionally until chicken is just cooked through (this should only take 2-3 minutes). Add lime juice.
7. Serve hot with toppings, or alternatively, place toppings in empty bowls and pour soup directly over them.   

Billie-First day at home.

So. That last week in December. The BF and I overdid it, too. Sweets, breads, so many rich foods, spirits. We understand.

Now that the calendar has been turned over, we're going to reboot our systems with this cleansing broth, which we like to have between meals (I drink a cup for breakfast). 

My BF and I have been eating low carb for many years. We try to mix a large variety of vegetables with smaller amounts of protein and no added sugar of any kind (including honey, agave or maple syrup) five or six days a week. The other day(s), we pretty much have whatever we want; on game days we often go for pizza...because it's game day.

I adore anything flavored with ginger, and turmeric gives it such a gorgous shade of yellow. Try to find fresh turmeric at your grocery store or farmers market, if you can. (The first time I made this broth I used powdered turmeric and it was delicious. The next time I found fresh turmeric and it was markedly more intense.)

Although I like this broth plain or with a few baby spinach leaves, it lends itself to add any number of ingredients to make it a more hearty entree. The basic recipe comes from one of my favorite bloggers, Sylvia Fountaine of Feasting at Home. The few changes I made are more suited to my personal taste of preferring broths and soups very, very clear. I strained it first through a strainer and then through cheesecloth not once, but twice. 

Enjoy, and Happy New Year!

Adapted from: Feasting at Home
Number of Servings: 6

Ingredients

• 1-2 tablespoons oil
• 1 onion, diced
• 1-2 tablespoons fresh ginger, grated or finely minced
• 4-5 garlic cloves, grated or finely minced
• 2 teaspoons turmeric powder (or 3 teaspoons fresh turmeric, finely grated)
• ¼ teaspoon mustard seed (optional)
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¾–1 teaspoon salt
• 4 cups water
• 4 cups veggie or chicken stock
• ⅛ teaspoon cayenne (to taste)
• 1-3 teaspoons lemon juice (to taste)
• Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lemon or lime

Optional Additions

• Baby Spinach, kale, mustard greens, bok choy
• Spiralized yam, celery root, carrot, parsnip
• Cauliflower, mushrooms, tomatoes
• Cooked quinoa, rice or noodles
• Cooked lentils, garbanzo beans (canned or fresh)
• Chicken, tofu

Directions

1. In a large heavy-bottom pot or dutch oven, saute onion in 1-2 tablespoons olive oil over medium heat for 2-3 minutes. Add ginger. Lower heat to medium low and saute 5 minutes until it begins to brown, stirring often. Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
2. Add water, stock and salt. Bring to a simmer. Add lemon juice. Taste. Adjust salt, acid and spice level to your liking. 
3. You can use the broth as is at this point or strain soup in a strainer, then strain two more times through cheesecloth.  
4. At this point you will have a flavorful base to add what you like (see optional additions above). You can also refrigerate or freeze this in batches for later use.

NOTES: If you are cooking the broth uncovered for any length of time, remember it will reduce (intensifying the flavor and salt). So you will need to add more water, or it may be too salty. Dilute the broth to your taste.

​The countdown begins: twenty-seven days until Halloween. The pumpkins have found a rightful place in the house. Pumpkin lights are up and dare I say cinnamon-apple-cider candles are lit and wafting their collective fragrance throughout the house. The boyfriend is asking for caramel apple cheesecake—which is a sure sign that autumn is here (at least inside our house). He does not get as excited as I do for fall to arrive [Ed. Note: Perhaps it's the annual fall reminder of how aged I have become, but I digress], but does enjoy the autumnal foods and cute costumed kids ringing our doorbell on the 31st.
​
Although this post is not a pumpkin recipe [Ed. Note: Spoiler alert--next week], it's the perfect transitional dish through the end of our regular bay-area Indian summers, when  the Oregonian in me is chomping at the bit for crisper "soup, sweater, boot" weather.
​
In the meantime, enjoy this healthy, flavorful soup.

Adapted from: A Beautiful Plate
Number of servings: 3-4 (makes 4 cups)

Ingredients

• 1 ½ pounds medium carrots, trimmed, peeled, sliced lengthwise and cut into 1-inch pieces
• 2 medium yellow onions, chopped into 1-inch pieces
• 2 tablespoons (liquid state) coconut oil or extra virgin olive oil
• 2 teaspoons ground garam masala 
• small pinch of ground cayenne pepper
• ¾ teaspoon kosher salt
• 1 can (13 or 14 ounces) full-fat coconut milk (or light)
• juice of half a lime
• freshly ground pepper
• microgreens, for garnishing (optional)

Directions

1. Preheat oven to 425 °F with rack in the center position. Line a sheet pan with aluminum foil. Place carrots and onions on sheet pan, drizzle with coconut oil (or extra virgin olive oil), ground garam masala, cayenne pepper, and salt. Toss vegetables with your hands to evenly coat. Spread into an even, thin layer.
2. Roast carrots and onions until lightly caramelized and very fork tender, tossing them halfway through, about 25 to 35 minutes.
3. Place the coconut milk (reserve about 1 to 2 tablespoons for drizzling and garnishing the soup) and 1 ¼ cups boiling hot water in a high capacity blender. If using a smaller blender, you may need to do this step in batches. Using the foil, transfer the roasted carrots and onions to the blender. Add lime juice. Puree until very smooth and creamy. If soup is too thick, add a few tablespoons of hot water at a time, until desired consistency is reached. Season the soup to taste with salt, pepper, and additional lime juice (if desired).
4. Serve soup hot from the blender, garnishing with a drizzle of coconut milk, olive oil, and fresh microgreens as desired.
5. NOTE: in the past, I used a hand-immersion blender for convenience, but I urge you to use a blender as the soup has a more velvety texture to it.