While I hate to say goodbye to summer I welcome the return of soup weather. One of my Sunday rituals is to make a big batch of soup so that I have something healthy to eat all week. It’s perfect with a sandwich for a weekday lunch or even for a light dinner with some toasted brown bread.
For this one I roasted a tray of carrots with some olive oil and salt. Then I added them, with a small apple, to some sautéed celery, onion, garlic. I used cumin as my spice and added some parsley and coriander from my overgrown herb garden.