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This has been a particularly long, ferocious winter, with the kids missing many days of school due to the inclement weather and hazardous road conditions. There were lots of days spent inside our warm, cozy house. Icy, snowy days when I made pots of wonderful, steaming hot soup.
Even though there is no more awful weather in the forecast, it is still one of my favorite comfort foods.


1/4 cup unsalted butter
1 pound carrots, peeled and chopped
1 onion, chopped
salt and freshly ground black pepper
2 cups chicken broth
1 can unsweetened coconut milk
2 tablespoons Thai-style chili sauce
fresh cilantro leaves (for serving)

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, about 15 to 20 minutes. Stir in broth, coconut milk and the chili sauce. Bring to a boil, reduce heat and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40 to 45 minutes.
Let soup cool slightly, puree with an immersion blender. Season to taste with salt and pepper.
Divide soup among bowls, garnish with cilantro.

Recipe adapted from Bon Appetit


1 tablespoon olive oil
2 tablespoons butter
2 onions, chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon smoked sweet paprika
salt and freshly ground black pepper
2 tablespoons tomato paste
2 cups chicken broth
1 can (28 ounces) crushed San Marzano tomatoes

In a medium pot, heat the olive oil over medium-high heat. Melt 2 tablespoons of butter into the oil, then add the onions, garlic, thyme and paprika. Season with salt and pepper. Partially cover the pot and cook until the onions and garlic are softened, about 10 minutes. Stir in the tomato paste, continue stirring until fragrant, about 2 minutes. Add the stock and tomatoes, reduce heat and simmer until cooked through.

Recipe adapted from Rachael Ray, December 2013


3 tablespoons olive oil
1 leek, chopped
1 bay leaf
1 cup green split peas, rinsed
4 cups chicken broth, divided
1 cup frozen petite green peas, thawed
5 tablespoons chopped fresh dill, divided

Heat oil in a heavy large pot over medium-high heat. Add leek and bay leaf. Saute until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 3 1/2 cups chicken broth, bring to a boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat.
Add petite peas and 4 tablespoons dill. Puree until smooth, using an immersion blender, adding more broth, if desired. Season to taste with salt and pepper.
Ladle into bowls, sprinkle with remaining dill.