It’s 72 degrees and sunny in Bellingham today. Then there’s rain in the forecast for a week, so this might be my last chance to post a warm and toasty soup recipe before the seasons change and the weather turns warm and toasty permanently. (Let’s hope!) I’ve been working on this recipe for a while, remaking it with tweaks and adjustments and I’m quite pleased with the final product because it serves up fiber, protein, healthy plant fats and lots of beautiful color.
The recent Easter holiday made me think of carrots, and the cool temperatures of the last month made me long for soup. So I was inspired to borrow techniques and flavors from two of my favorite recipes – Creamy Celery Soup (from Jenni at the Plum Palate) and Roasted Cumin Carrots (from Real Simple) and combine them into one beta carotene blowout.
Jenni created a rich, velvety mouthfeel with cashew cream, so I thought I’d try the same technique with pine nuts. And there is something about bringing together oranges and carrots that really works.
Summer will be on its way soon enough which will mean shifting the food focus to ice-cold beverages and crisp, cool salads. But there’s still time to sneak this steamy soup onto your dinner table before the solstice draws near and the temperature really starts climbing.
Have you ever brought together two of your favorite recipes, just to see what happens? What were the results?