As we come up on almost a year in Rwanda, I’ve realized what a lack of changes in seasons will do to your concept of time. I was just speaking with someone the other day about how quickly time flies when you can’t truncate time with the passing of seasons. Even trying to do it with rainy and dry seasons proves difficult as these aren’t always apparent either.
As I decorate our house with fall decor including lots of pumpkins and orange colored items, I am missing the crisp air, changing colored leaves, crunchy leaves on the ground that as an adult I still love to step on as I walk to and from work, and the flavors of fall. But I can fake it just a little by putting on a sweater when we have cool fall-like mornings or nights, enjoying autumnal produce available here, and cooking up soups and other cool weather favorites.
Last weekend, I blended up this soup to eat while enjoying our fall decor. Whether you are experiencing it yourself in the US or you are trying to create your own faux-fall feel, try out this soup or my crockpot pumpkin soup, another great choice for a taste of fall.
Equipment:
- Knife and cutting board
- Large stock pot with lid
- Blender
Ingredients:
- 1 tablespoon of olive oil
- 1 pound of carrots, chopped into 1/2 inch pieces
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon salt
- Dash of pepper
- Pinch of red pepper flakes
- 2 cups of chicken broth
- A few tablespoons of milk, as desired
Instructions:
- Heat olive oil in a large stock pot over medium heat. Add carrots, onions, garlic, and spices. Sauté until the carrots start to brown, then add chicken broth and simmer covered for 25 minutes.
- Add soup to a blender and puree until smooth.
- If you are eating immediately, add a few tablespoons of milk to the mixture or to each bowl.
- Enjoy!
{A Hint of Ginger | Toppings}: Add these crispy chickpeas to the top for a little crunch.
A Hint of Ginger 