My name is Donna and I am a soup-aholic.
A serious addict, I tell you.
I absolutely LOVE soup. Especially this time of year where I live in the snowy Rocky Mountains. What’s better than to sit down on a snowy evening with a bowl of steamy spicy soup with some crusty bread dippers or toasted tortillas? I can’t think of one single thing!
So imagine how thrilled I was to learn of National Soup Swap Day coming up on January 22, 2011. What a great concept – sort of a Cookie Exchange Party, only healthy and comfort food-y. Real simple. You just invite some friends who like to cook to bring soup to your house in labeled quart-sized jars and then you exchange them just like you would at a cookie party. If you have, say, a total of 8 friends, you have them all bring 8 quarts and each person takes home 8 different quarts of soup. This is the best idea since, well, cookie exchange parties themselves. Culinary Genius!
Take our Carrot Beet Soup in this post to the party or try some of our other cold-weather southwest soups: Chipotle Pumpkin Soup, Sassy Sweet Potato Chowder, Weeknight Chicken Posole, Roasted Green Chile Soup.
Happy Fiesta, Everyone!
Some great How-To help out there:
Bloggers write about their soup swap successes:
Here’s a healthy, colorful, flavorful southwest style soup to add to the party:
CARROT BEET SOUP with Southwest Garnish
12 ounces baby carrots
4 medium beets
3 tablespoons olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon cayenne pepper sauce
Queso fresco, crumbled, as a garnish
Chopped cilantro, as a garnish
Salt and pepper, to taste
Preheat oven to 375 degrees.
Peel beets and dice into 1/4 inch cubes. Toss beets and carrots with 2 tablespoons of oil. Spread on a baking sheet and bake for 40 to 50 minutes, until fork tender.
In a large stockpot, saute onion in remaining tablespoon of oil over medium high heat for 2 minutes. Add garlic and saute another minute or so, until garlic becomes fragrant.
Add in beets, carrots, and chicken or vegetable stock and bring to a boil. Reduce to a simmer and simmer for about 20 minutes, until lightly thickened. Stir in vinegar and hot sauce. Season to taste with salt and pepper.
Blend with an immersion blender or blend in small batches in a blender until very smooth. If soup is too think, then add in water as you are blending to reach desired thickness.
Serve warm with cheese and cilantro garnishes.
— posted by Donna