Day 13 of 14 Days of Love Behind the Recipes is carrot soup, my favorite soup of all time. I first saw someone make carrot ...

While the heavy stews of winter are behind us, there is still something incredibly cozy about a steaming bowl of soup on a ...

This Zucchini Carrot Soup is a creamy, veggie-packed hug in a bowl that’s perfect for cozy dinners or light lunches.

Yes, you can make and enjoy soups at other times of year, from spring vegetable concoctions featuring baby peas or fresh asparagus to summery cold gazpacho to winter’s hearty bean or split pea soups.

Early spring is a fickle friend—warm one day, cold the next. For that reason, it's not quite time to put away your Dutch oven ...

From "Feast: Generous Vegetarian Meals for Any Eater and Every Appetite" by Sarah Copeland Instructions: Heat the olive oil in a large soup pot over medium heat. Add the onion and cook, stirring ...

Cooking is a creative endeavor — an art form all its own. Through the alchemy of the kitchen, heat and good intentions transform vegetables, meat and grains into nourishment for body and soul. That ...

This makes an intense soup that, I think, is better suited to a first course than an entree. The addition of carrot juice, a technique I borrowed from a recipe in Modernist Cuisine, gives the soup a ...

Puréed soups kinda suck. By definition, they have one flavor and one texture, a visual blank space where something much more interesting should be. Pretty much anything puréed needs a big flavor ...

Carrots are heavy hitters of the vegetable world. While most of us grew up hearing how carrots were a good source of potassium, this versatile vegetable is so much more. Carrots are beloved for their ...

There is a meme about Atlanta’s weather that floats around social media this time of year. It lists 12 “seasons” — winter, “fool’s spring,” “second winter,” “spring of deception,” “third winter” and ...