SOUPAPALOOZA

Last week we were oh-so-not-tactfully reminded that "no one wants to be alone during the holidays." 

Right.

Our dating life has been a bit sparse lately. So, in an effort to stave-off being alone - and mostly because a bunch of friends were in town and we've been wanting to host a soup party for years - we made a big pot of soup and invited the masses.

We also made amazing savory cookies (cheddar and jalapeno, yes please) from Design*Sponge, man we love those recipes!

The kiddo-guests were hilarious. Lots of hugs, kisses and catching up. People brought bread (and even homemade onion focaccia, yum), wine and a special dessert. It was a blast.

We love our friends and family. Happy (almost) New Year! 

What do you have planned for 2011?

RED LENTIL SOUP WITH COCONUT MILK & SPICED BUTTER*

Serves 4

3/4 t ground cumin

3/4 t curry powder

1/2 t fennel seeds, lightly crushed

1/4 t dried thyme, crushed

1/4 t ground nutmeg

1 T vegetable oil

1 1/2 c finely chopped yellow onion

3/4 c finely chopped carrot

1 medium clove garlic, peeled and minced

2 jalapenos (we've also used 1 Anaheim chili), seeded and minced

2 t finely grated fresh ginger

1 1/2 c red lentils, rinsed

1 can (14.5 oz) vegetable broth

3 1/2 c water

1 c unsweetened coconut milk (we used light)

1 t kosher salt

1/4 t black pepper

3 T fresh lime juice

2 T cilantro, chopped

2 T butter (or butter substitute if you want to do vegan)

1. In a small bowl combine cumin, curry, fennel, thyme and nutmeg. Set aside.

2. In a soup pot, heat oil over medium-low heat. Saute the onion about 4 minutes. Stir in carrot and saute about 3 minutes. Add garlic, jalapeno and ginger, saute 2 minutes. 

3. Add lentils, broth and water. Stir in 3/4 t of the spice mixture. Bring to boil, cover and reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes (be careful that stuff doesn't stick to the bottom of the pan and burn). The lentils should be soft and falling apart.

4. Remove from heat. Cool about 10 minutes. Stir in the  coconut milk, salt, pepper, lime juice and cilantro.

5. Melt the butter in a small pan and stir in the remaining spice mixture. Cook 1 minute. Stir into soup and serve.

*Recipe via our mom but originally from the Seattle Times, we think.