Carrot Soup with Thai Flavors

Hey readers. It’s me — Peggy. I feel so alone. Like I’m penning scriptures to roll into a bottle, then cast into the ocean for some lonely heart to read. Could that lonely heart be you? Are you actually out there reading — gasp — a food blog? And after the exigencies of Thanksgiving, no less.

Don’t you have anything better to do with your time? Why aren’t you out shopping with the rest of the crowd?

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Assemble mise en place (ingredients).

Wash leeks well before slicing.

Simmer until tender.

Use food processor, blender or immersion blender to purée the soup.

A voice wells up through a ocean swell. You say crowds make you nervous and you’d rather cook — or would rather at least read about cooking, until the throngs subside. Well, me too. You’ve got a friend; pull up a chair.

Let’s give each other a breather from the exigencies of the season. How about concocting something rich with autumn color, yet leaves the flavors of Thanksgiving behind? A recipe that’s not so Plymouth Rock, but not quite ready to deck the halls.

What follows is an adaptation of my favorite carrot soup recipe that I love to mess around with. Seasonings may be as simple or sophisticated as your palate prefers. Would you enjoy something with the essence of carrot, and simple enough to serve a toddler? Eliminate the ginger, garlic, peppers and cilantro. I’ve discovered kids love coconut milk, so you could leave that in, or substitute cow’s milk.

Perhaps you’re craving the flavors of Mexico. Substitute cumin for the ginger, chopped cilantro and peppers for the nuts, and “Hola, Oaxaca.” Warsaw on your mind? Dill for ginger and sour cream for milk. Why not? It’s a small world, after all.

The ideal make-ahead, this savory soup remains delicious for up to four days, refrigerated. It may also be served in apertif glasses as a prelude to a larger meal. This soup may provide the sustenance you’ll need for braving the crowds, or whatever the holidays have in mind.