HALPPP! It’s official. I need to sign up for soupaholics anonymous pretty much stat. Like, soup is overflowing in pots, tupperware, it’s everywhereeeee. I try and break it up with normal-ish food, like Mexican cauliflower rice, or the cheesy meatball skillet, but I’m basically putting on a front and deceiving everyone into thinking I don’t have a soup problem. I mean, I just turned 29, but with the rate I’m consuming soup, you’d literally think I was 89 and down to two teeth.
I still have a laundry list of different soups I am dying to make, and it’s embarrassing. As I’m creating the list of recipes I’m going to make each week, I actually have to make a concerted effort to make sure I add some variety – and by variety, I mean solid foods.
And as I’m slurping up this delicious bowl of thai curry soup – I had a sudden and striking moment of realization. I’m talking profound. Like, really deep. I love soup, because it’s basically a bowl of sauce. I know, mind blown. Me too.
But can we just chat for a minute about this soup? It is amazing. I’ve never actually cooked with red Thai curry paste, and I was naturally skeptical about how it’d turn out, because things I’m unfamiliar with = terrifying. Like yeast. No yeast recipes on this blog. But I totally want to make a zillion things [like soft pretzels with a beer-cheese sauce…. yes, PLEASEEEE.] that have yeast – and as soon as I realize yeast is in the recipe *closes out of page*. I know, so close-minded. But back to the soup: it was amazing. It was like a spicy, creamy bowl of comfort that I just want to wrap my arms around and never let go of, that good.
And it’s full of vegetables and is Whole30 compliant, so it has beach body written all over it. Just don’t look at how many calories are in coconut milk. Because that says “where’s my winter parka?”