I will always be young at heart, but I’m a stodgy old grandma in stomach.
I should know–I just spent the past week with my grandma and spent every mealtime sitting side by side shoveling the same pile of the mushiest, creamiest, dissolveable-iest edible stuff into our mouths. With matching chopsticks and purple down jackets, I might add. (We’re pretty cute like that.)
A huge part of this uncanny resemblance is that, since I started grad school, I have become a weirdly obsessive “texture person.”
I have somehow always labored under the impression that most people outgrow their pickiness about food as maturity sets in. Either I missed that train or boarded on the wrong platform and am now hurtling full-steam ahead in the opposite direction, because while I have learned to love certain foods I wouldn’t touch as a kid (e.g. eggplant, mushrooms, watermelon), I have also become that person at the restaurant. You know, the one who insists that you order anything for the table (“no really, totally up to you, I’ll be fine!”) and then sits there picking at the steamed broccoli for the rest of the night because she doesn’t particularly like the curry, avocado salad, meat, and/or banana cream pie you ordered.
Probably the strangest aspect of this retrogression, atavism, degeneration, or whatever you want to call it, is my penchant for creamy things. Set a huge bowl of peanuts in front of me and I might pop one, just to be polite. Plop a jar of peanut butter down, on the other hand, and I’ll ask you nicely for a spoon–along with an affidavit signature confirming that you won’t press charges if you don’t get your PB back. Like, ever.
Garbanzo beans? Eh. Hummus? Step aside, bub.
Carrots? Fine, I’ll eat them. Creamy carrot peanut soup? Hold my wine glass. Hold it and let me at that bowl, sir.
Fun fact: I once ate so much of this soup over three months that the soles of my feet actually turned orange! That was probably the closest I’ve ever come to mutating into an MIB-style alien monster.
So yeah, I had to stop for about a month while my feet slowly regained their normal color and the carotene–which isn’t harmful, by the way–faded from my skin pigment.
I am a creature of habit, and though I’m experimenting more with my dinner menu these days, this creamy, 25-minute soup is the only one that graces my kitchen on a regular basis. With only three core ingredients–vegetable stock, carrots, and peanut butter–you really don’t have an excuse not to try it. Especially if you are, like me, a soup person.
Now if you’ll excuse me, I’m off to find a matching pair of spoons so we can enjoy a pot of this together.
What kind of a food type are you? Share your thoughts, and
- 2 cups baby carrots
- 3 cups vegetable stock, add more as needed
- 1-2 cups water
- 1 teaspoon garlic salt, more to taste
- 1/2 teaspoon pepper, more to taste
- 1 teaspoon dried basil (optional)
- 2/3 cup peanut butter
- Add carrots, vegetable stock, and water to a large pot, making sure you have enough liquid to cover the carrots (start with 1 cup of water and add more as needed). Bring to a rolling boil over medium heat for 15-20 minutes, until carrots are tender. Turn off heat and add salt, pepper, and basil. Allow mixture to cool for 5 minutes.
- Transfer mixture to a blender and puree until completely smooth. Add peanut butter and continue pureeing until blended together. Add more water as needed to reach desired consistency. Pour into bowls and serve--soup's up!