Icy days call for soup | red lentil soup

Seriously winter? Get on outta here. It's March in NC. We should have sunshine, warmth, Spring. Not ice, degrees in the teens, and jackets. Go away. I am seriously tired of the cold weather and being 'locked' up inside. My house can only take so much more cleaning and purging sprees. I need picnics and vitamin D in my life ASAP.

The only good thing the cold is for is soup (OK...and hot chocolate... and snuggling). One of my new found favorites is a red lentil soup I concocted a few weeks ago. It's warm, delicious, easy and good for you.

What you need:
coconut oil (or whatever kind of oil you like to use)
1 onion, chopped
1 carrot, chopped
1 tsp cumin
1 tsp tumeric
1/8 cayenne (or to your desired heat level)
1 tsp paprika
salt & pepper
6 cups veggie broth
1 can fire roasted tomatoes
1 cup dried red lentils, rinsed

Heat the oil in a pot (use one big enough to hold everything). Add onion and carrot. Cook for 4-6 minutes. Add seasonings and cook until fragrant (around a minute).

Add tomatoes, veggie broth and lentils. Bring to a boil. Cover, reduce heat down to a simmer and let simmer for 20-25 minutes.

It doesn't get much easier than that. This meal would be yummy with a little yellow or red pepper added in if you have some but I didn't (add and cook with the onions/carrots about two minutes in). and maybe top it off with some cream at the end. With or without additions, I think it's a soup you'll enjoy, especially on a cold afternoon like today!

Pumpkin Harvest Soup

Oh, sweet October. When there's a chill in the air, there is nothing better than a bowl of soup, a comfy sweater and a cup of hot chocolate. Harvest soups are one of my favorites. And this chilly October Monday calls for something warm and snuggly. Here's a yummy soup for your belly with all in-season veggies (for nc).

hello october by celeste-hurtig-arrigo featuring a grey racerback tank

what you need:
1 tbsp olive oil

2 red potatoes, peeled and chopped

1/2 sweet potato

1/2 large onion, chopped

1/2 turnip, chopped

4 1/2 cup(s) chicken broth

1 1/2 cups cooked pumpkin

salt
ground pepepr

1/4 teaspoon ground nutmeg

1/4 ground ginger

5-8 sage leaves, chopped up

a spring of thyme, chopped

1/2 cup heavy cream 

Heat olive oil in  a large pot over medium heat. Add potatoes, turnip and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.

Stir in pumpkin. Using an immersion blender, purée mixture until smooth.  Stir in salt, ginger, pepper, nutmeg, sage and thyme. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Serve and enjoy!

To use fresh pumpkin, cut a baking pumpkin in half, deseed and bake at 350 F for 45 minutes to an hour. Once soft and cooked through, spoon out pumpkin.