CURRIED CARROT SOUP, AND THERE SHE GOES AGAIN......

Here's what I want to know, right now : Why do the best times in life have to go by so darned fast?

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At this writing, Abbie is cozily set up in her wee Paris apartment, getting ready to start her orientation, then classes, at the political science university she's attending until May.

We had SO much fun having her home, and I know her friends did, too, judging from all the giggling coming from her upstairs bedroom. Abbie's BFF Allison (who will be studying in Amsterdam later on next semester--they have big plans to get together in Paris over Allison's spring break!) came over for dinner the last night Little Miss Thing was in town, and I whipped up a quick batch of a delicious Curried Carrot Soup....but more on that later.

First, I want to share a few photos I took in Boston....Abbie was flying out of Logan International to ICELAND (Abbie thinks her father purchases such obscure airplane tickets, just to torture her), then onto France, so we decided to spend a few days down in Bean Town, just the three of us. By the way, my father was born there, and my father-in-law's family is from that area, too......

We had lunch at the famed Quincy Market, where there are an unbelievable number of food vendors to choose from........

Pretty looking up at the ceiling of the old market, built in the 1600's!.......

And can I just say here that it was so blasted COLD in Boston that day--we had planned to walk over to the Old North Church, but it probably would have done killed us, so we just snapped a few photos outside, then ran back indoors where it was warm......I love the way the old Customs House architecture looks against the modern buildings....

Can you even tell how cold it was here? And SHEESH--I'm from Siberia!........

For kicks and giggles, I sat on Abbie's hotel room bed and watched her get all packed up, just to bug her........she LOVES it when I ask her, time and time again, if she's remembered to bring her Passport/Visa/IPhone/Wallet/Driver's License/toothbrush/common sense!......

All too soon it was time to head off to Logan airport (which, BTW, has THE most confusing parking garage structures known to man....)......you'd think we'd be used to sending our one and only child off in airplanes by now, but something felt more, I dunno, serious about it all this time around....perhaps it's the 6 hour time difference, instead of our normal 3? Or, could it be because Abbie's not going to be in the same country that we're in, for the first time ever? All I know is that it was pretty stinkin' HARD, watching her little pink backpack slowly walking away, towards security........Jesus, take the wheel!......

Bonjour, Mon Petit Mademoiselle Thing.......

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Okay, onto the soup! I've made this soup for my family a few times before, and now that the cold has really settled in here in upstate NY, well, we're doing a LOT of soup 'round here. There's something about cooking with curry that's just so warming and fragrant, don't you think? I adore curry......

First, you'll want to peel and grate 3 or 4 medium sized carrots, and dice up some yellow onion, while you're at it......

Saute the onions in sesame and olive oil, then stir in broth, carrots, curry, thyme and a bay leaf...........

Bring to a boil, then reduce and let simmer for about half an hour. Add 4oz. of softened cream cheese (very different, I know!), then process with an immersion blender until soup is smooth........

Test for seasoning. This recipe only serves about 3-4, so if I'm feeding more than that sometimes I add some milk or half and half, then heat through. A wonderfully warming soup for a cold winter's evening (or lunch!)......I served mine with some thick slabs of good bread.......

Here's the recipe......Enjoy!

CURRIED CARROT SOUP

Serves 3-4

1 large yellow onion, chopped

2 tsp. sesame oil

2 tsp. olive oil

5 cups broth (I used vegetable, but chicken would be fine also)

3-4 medium carrots, grated

1 and 1 / 2 tsp. curry powder

1 tsp. dried thyme

1 bay leaf

4oz. softened cream cheese, cubed

salt and pepper, to taste

In a large saucepan, saute onion in oil until tender. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until carrots are tender. Discard bay leaf. Add cubed cream cheese to soup mixture, and blend well with an immersion blender. Test for seasoning.

TODAY I'M SO GRATEFUL FOR......

***Everyone and everything I have in my life--I am truly blessed!