And I am so excited about this soup recipe! Thai carrot and sweet pepper coconut soup with cilantro pesto that’s paleo, and can easily be made dairy free + vegan.
The flavors sing like a ray of sunshine in the cold days of February and really are kind of life-changing. As I write this we’re getting our first REAL snow of the winter here in Seattle, and I couldn’t think of something would rather cozy up to more than this vibrant bowl of soup!
I would actually, (probably) eat some type of soup for every meal if I could get away with it. I’ve definitely been known to have soup for breakfast when I wasn’t cooking for anyone else!
Unfortunately, Patrick isn’t always up for soup for breakfast // lunch // dinner, so I can’t exactly live out my dream soup for every meal, but I’ll just go ahead and sneak it in as much as I can!
And with recipes like this, I don’t get too many complaints.
nothing says hiii fall 👋🏼 quite like a big bowl of kimchi and buckwheat noodle egg drop soup.
even on sunny days, here in Seattle, the crisp chill has crept into the air and the leaves have changed to stunning tones of red, yellow and orange.
pumpkin spice and cinnamon apple everything are everywhere.
my (sweater-clad) arms are open and ready for these autumn tones, temps and flavors, and this soup, warm, rich in flavor, packed with tonifying greens, herbs and green onion with a little spice that’s mellowed out with luxurious coconut milk, fits right in.
I have totally been on a kimchi-kick lately, and it’s pretty much the best thing that’s happened to my soups, stews, and fried eggs. especially when you find one that seriously rocks like this one that I am OBSESSED with👇🏼👇🏼👇🏼
it’s made with only the good stuff; no MSG, and plenty of bangin’ flavor in your mouth. chopped up it makes an excellent and probiotic rich addition to just about any savory application.