Last weekend the weather in Seattle turned cold and wet, ending a long and beautiful Indian summer, and, in my mind, signaling an important change in diet. Time for soup!

I can remember exactly the first time I ever had a ginger carrot soup, how delicious it was, and how long I struggled to recreate it. I think I’ve got some mastery of the process now, so I thought I’d share it.

Most of the cooking is actually done in a frying pan, which allows things to carmelize and soften up without being boiled to death. The first time I fried things first before adding them to broth, I felt like I had discovered an important culinary secret. Now I cook a lot of soup ingredients in the frying pan or oven before I get them wet, and get richer flavors. So start with your frying pan, and save the soup pot for last! Read More →