Carrot Soup

I’ve learned a couple important lessons the last few weeks: it is possible to pack on ten extra pounds in a short amount of time and it’s dumb to go on a junk food binge at age 40. I think there’s an age multiplier with the effects.

It all started two weeks ago when some of Steve’s family arrived from England to spend the week. Steve wasn’t so sure, but I insisted on stocking our pantry and fridge with Oreos, Totino’s Pizza Rolls, queso dip from a jar, and cans of Spaghetti O’s. Turns out Steve was right and they didn’t have a taste for all the salty, over-processed American snacky-treats.

But I did so I ate most of the delights myself.

It was an awesome and frightening week of eating.

So that explains how we’ve arrived at carrot soup. It’s a bit of a divergence from what I usually share and a much-needed one. A simple, wholesome soup made with fresh vegetables and just a hint of cilantro and lime to ease my taste buds out of junk-food mode. I hate the term “detox soup” because it seems so hippy-drippy and new-age, but that’s sort of what it is.

This carrot soup is the culinary equal of hitting the taste bud reset button.

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