As the temperatures drop and nights get longer we crave the comfort of a warm bowl of soup to warm us from the inside out. I like this recipe as a spin on the traditional “Campbells” tomato soup. Its not the soup from the tin can we all think of when we think of Tomato Soup.
Carrot Ginger Soup has always been the soup I make when I am aiming to impress! I first sampled this soup 27 years ago when I was still a teenager. I was invited to a “fancy” luncheon at a friends house and I will never forget her star studded menu of Carrot Ginger Soup and Chicken Cordon Bleu.
In California it is very common to enjoy all of the many delicious recipes and foods of Mexico. I first ate this soup in my 20’s, it was prepared by a friend who was not of Mexican decent but being from Southern California she always loved a good Taqueria! We were always on the look out for the best nachos or those huge burritos stuffed with carnitas, beans, rice, cilantro, onions and chili.
How comforting it is to have a steaming bowl of soup on a cold November day. One of our favorite soups in my house is Mexican Chicken Tortilla Soup. It’s like a party in a bowl and is a real crowd pleaser. I can’t even count how many countries I have made this soup in: America, Italy, Mexico, Nicaragua, Japan…I have been making this Tortilla Soup for years now and it never disappoints.
The Autumn days of October when the air is crisp, the trees are changing colors and the weather is unpredictable. Today we had some rain in Italy and what better way to welcome Autumn and cozy up in the house than to cook up some hearty soup. Farro is quite popular in Italy and is grown in the Northern regions such Umbria and Tuscany and mine, the Lazio Region.
