If last night DEFINITELY was not soup weather, tonight definitely was.  We both did some shopping downtown, and by the time we headed home, it was cold and rainy and I had cut up my feet by walking in wet shoes with no socks.

Shane made this soup last week for the guys, and we liked it enough to make it again immediately.  Carrots and cumin are really a winning combination in general, but when pureed into oblivion and drizzled with a bit of yogurt, they turn into something sublime.  Toss a couple of slices of bread in the toaster, and you’ve got a great vegetarian dinner on the table in an hour or less.

Recipe:
Moroccan Carrot Soup from Bon Appetit