One of the best things about blogging, for me, has been accepting the challenge of learning to love foods I do not naturally love. I've mastered broccoli and kale, though I haven't done too well with cauliflower or chickpeas. Carrots -- cooked carrots -- have never been high on my list, though I can munch on raw carrots all day, but I've discovered that when carrots melt into soup, like this roasted carrot soup from Use Real Butter, I love them. Love, with a capital L. Full of good-for-your-eyes Vitamin A, carrots are available and inexpensive at any time of year.
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More than any other inquiry, people search my blogs for recipes with coconut milk. I can only assume that everyone is making soup, because there's no doubt in my mind that coconut milk just might be the perfect soup base. Thick, rich, and dairy-free, coconut milk contributes that undefinable "mouth feel" that separates great soups from the merely good soups. You can use coconut milk as a dairy-free substitute for cream in many recipes, and it's the natural choice with Indian-spiced soups like this tikka masala soup with shrimp from Soup Addict. Keep a few cans of coconut milk in your pantry, and you can whip up a soup from whatever fresh ingredients you have on hand.
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It's that time of year. You've got a zillion things going on this weekend: chauffeuring the kids to sports and play dates, friends coming over for lunch, leaf raking, and all the usual errands to run. Who has time to cook? You do, with your slow cooker doing most of the work. Soups like this slow cooker cabbage soup with chicken apple sausage, from Simple Nourished Living, cook all day while you're busy with life. Why not make a double batch, in your largest cooker (a six-quart size, at least), and freeze the leftovers for quick and easy worknight dinners?
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