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It might as well almost be December because I found myself starting to look for a new winter coat the other day. I was wearing shorts and a t-shirt at the time. It might be best for me to slow down. I seem to keep forgetting that even though we’ve moved past Labor Day, it’s still technically summer. You’d think the 85 degree days would also clue me in. Sadly, no.

I feel like I’m sliding into full fall mode more and more everyday. This usually happens to me around this time every year. But after a few days, a week max, I tend to slide back into my summer-self, and stay there until the leaves start changing.

Are you ready for winter cooking? : r/ZombieSurvivalTactics

I’m giddy about fall baking and all things pumpkin & apple. But, I won’t go there just yet. Maybe next week or the week after. We’ll see. For now I’m taking baby steps…in the form of soup. A super Easy Thai-Inspired Carrot Soup, to be exact. This soup is sort of my way of bridging the seasons. It’s totally a perfectly acceptable meal any time of year (at least for me), but it’s even more perfect during fall and winter.

My inspiration for this recipe came when I wasn’t even looking for it. As the best recipe inspiration often does. Morning coffee in hand, mind no where near carrot soup, I was scrolling through Yahoo! Food getting my daily dose of food news and drooling over late summer recipes. Yahoo! Food partners with the likes of BA, Epicurious, Food52 and Martha, so I’m pretty much hitting all of my food reads with one stone. This simple, straight-forward soup is a blend of carrots, ginger, garlic, Thai curry paste coconut milk and stock. Every spoonful is loaded with rich, warm layers of flavor and just a hint of spice.

The recipe is adapted from Thai-Inspired Asparagus Soup at Yahoo! Food. Carrots are the perfect way to make this soup suitable for fall…but once spring rolls around I will definitely be making the original version and you should, too.

Thai-Inspired Carrot Soup

Ingredients:

2 tablespoons coconut oil
1 medium onion, diced
2 pounds carrots, peeled & chopped
2 tablespoons finely chopped ginger
3 cloves garlic, minced
2 tablespoons red Thai curry paste
1 13.5-ounce can coconut milk
4 cups chicken or vegetable stock
salt & pepper
fresh cilantro, for garnish

Instructions:

Heat the coconut oil over medium heat in a Dutch oven or heavy-bottomed pot.
Add the onion, carrots, ginger, and garlic. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir to coat the vegetables with the oil.
Cook, stirring occasionally, until the carrots start to soften, about 20 minutes.
Stir in the red Thai chili paste and cook for 1 minute.
Add the coconut milk and stock. Bring to a boil, then reduce the heat and simmer until the carrots are soft, about 40 minutes.
Use an immersion blender to puree the soup until it's smooth. Alternatively, transfer the soup to a standard blender, working in batches if necessary, and puree until smooth, then return the soup to the pot.
Taste and season with additional salt and pepper, if necessary.
If the soup is too thick, you can thin it out with a small addition of stock or water.
Transfer the soup to bowls. Garnish with coconut milk and fresh cilantro. Serve immediately.

Enjoy! Follow The Corner Kitchen on Bloglovin’ or by email!

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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own. Tagged as: asian, carrot, coconut, gluten free, soup, sponsored, vegetarian.

Butternut Squash Bread is a delicious and nutritious treat that is perfect for the fall season. Made with fresh butternut squash, this bread is moist, flavorful, and packed with vitamins and minerals. It's a great way to use up any leftover squash from your garden or farmers market haul.

The recipe for Butternut Squash Bread is simple and easy to follow. It includes ingredients like butternut squash puree, eggs, flour, sugar, and spices. You can customize the bread by adding nuts or raisins for extra flavor and texture. The result is a moist and tender loaf of bread that is perfect for breakfast or as a snack.

To make Butternut Squash Bread, start by preheating your oven and greasing a loaf pan. In a large bowl, whisk together the butternut squash puree, eggs, sugar, and oil. In a separate bowl, combine the dry ingredients – flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in any optional add-ins, like nuts or raisins.

Pour the batter into the greased loaf pan and smooth the top with a spatula. Bake the bread for about an hour or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve the bread with butter or your favorite spread.

Butternut Squash Bread is a versatile and delicious treat that is sure to become a favorite in your household. It's perfect for enjoying on a crisp fall morning with a hot cup of coffee or as an afternoon snack. With its warm flavors and moist texture, this bread will delight your taste buds and satisfy your craving for something comforting and homemade.

So next time you have a surplus of butternut squash, don't let it go to waste. Instead, use it to make Butternut Squash Bread and enjoy a tasty and nutritious treat that celebrates the flavors of fall.