I feel like in January soups and salads battle it out for prominence on our plates. Salads because so many of us are looking to balance out the overindulgence of the holidays. And soups because, well, nothing is better for balancing out the cold weather. For me, soups have to win hands down. After all I can eat a salad any day of the year. But I’m not going to go for a hot bowl of lentil soup in the heat of July. I embrace soup season wholeheartedly.
This soup from the New York Times has been a staple in my kitchen since it was published in 2008. I love it for its pantry friendly ingredients list, its freezer-friendliness and its easy set and forget nature. I like to top it with toasted spiced pumpkin seeds. Or a dollop of yogurt. Or lots of cilantro. What will be your favorite garnish? Find the recipe here.