A list of words I strongly dislike:
- blog <—- Oh, the irony.
- pedagogy <—- From my brief stint as a Art Education graduate student.
- juxtaposition <—-From my not-so-brief stint as a Fine Arts undergraduate student.
- moist <—- Gross.
- tube <—- Gross, again.
- smear <—- Dear bagel shops everywhere, please stop calling your cream cheese “smears”, k?
- panty <—- As an almost 30-year-old, successful woman, I feel like I should reclaim this word. That hasn’t happened yet.
- rom-com <—- I hate that “rom” as a stand-alone word doesn’t sound the same as it does in “romantic”. It’s not RAAHM-antic Comedies. It makes my brain hurt.
- creamy <— Yes, it’s in the title of this post.
I was forced to use “creamy” because there is no other good word to describe a smooth, dairy-free soup like this. Sure there is “bisque” but a bisque is normally made from seafood (although that isn’t always true) and is almost always made with heavy cream.
Technically, I guess calling it “creamy” isn’t even correct, because doesn’t that imply the use of cream? Because for something to be creamy it has to use cream, right? Creamy cream.
Actually, no. It doesn’t. You just need some patience and a handy-dandy immersion blender.
Gosh this is complicated. And all the disgusting c-word use is giving me goosebumps from shuddering so much.
So let’s stop trying to name this thing (I’m going with just plain ole “soup”, but suggestions are welcome) and instead talk about its deliciousness.
This is one of those recipes that absolutely screams fall. The taste is right, the color is festive and the smooth, hearty warmth is perfect for those crisp fall evenings. I loved the contrast of the sweet, earthy carrot base with the tart and crispy Granny Smith apple. Both flavors were strong and clear, but still managed to meld together in a delicious partnership.