Warming Foods For Colder Days

It’s a blustery day outside.

Every time I think that Spring is just around the corner, the temperature plummets again – a clear reminder that it is indeed still Winter.

This makes me want to do little more than curl up in front of a roaring fire with a hot cup of tea.

It’s the perfect thing, this time of year – a hot meal, or a bowl of soup, to warm us from the inside out.

What’s interesting to me is that while food can be literally hot or cold, according to how it’s been prepared, many foods also have inherent qualities of warmth or coolness – without going anywhere near a stove.

Take the cucumber, for example.

I don’t know about you, but cucumbers don’t tempt me in the least on a wintry day. Maybe that’s because they’re usually eaten raw, but it’s also because they have an inherently cooling effect.

Herbs and spices are also known to be either warm or cool.

A ‘warm’ herb, for example, can increase blood flow and create a warming sensation in the body. Such herbs and spices are often used for improved circulation, reduced joint pain or to stimulate the immune system.

The list includes ginger, cinnamon, and cardamom all of which remind me of warm gingerbread, fresh from the oven.

Dark chocolate and peppermint are wonderful as well, either used separately or paired together in drinks and desserts.

On the spicier side, we have hot peppers, garlic and cayenne – perfect in hot soups or stews.

Notice that such a meal, while heated and literally served hot, also contains ingredients that are considered hot by their very nature.

Colors do the same thing – and there is a rainbow of colors in our food!

But let’s go back to that fireplace for a moment.

While the fire literally provides warmth as it heats up the room, the colors dancing around in the flames – red, orange, brilliant yellow – those very colors are visually just as warming.

They stimulate our senses as we gaze into the flames.

We describe them as being in the ‘warm’ range of the color spectrum.

Those same colors present in your food can have the same effect – stimulating your appetite.

Blues and greens, on the other hand, are the exact opposite.

These cooler colors – the colors of Nature – are gentle, soothing, and calming to the soul.

In both cases – whether we’re talking about food or color – the one warms us, the other cools us down.

Just like that cucumber.

Later in the year, I will share with you a wonderful recipe for chilled cucumber soup, but for now, I’d rather stick with something hot.

It’s still winter, after all.

 

EASY CARROT SOUP WITH TARRAGON

There are only 3 ingredients in this intensely flavored soup.

 

4 – 5 cups Chicken Broth (home-made, or store-bought)

2 lb. bag baby Carrots

2 tsp. Tarragon

Sea Salt to taste

 

Add the broth and carrots to a large pot and bring to a boil. Lower heat, and simmer 15 – 20 minutes, covered, or until carrots are tender.

Using a slotted spoon, transfer carrots in batches to a food processor or high speed blender, along with some of the liquid, and process until smooth & pureed. Continue to add more liquid as needed, but be sure not to overfill the container.

Return the pureed carrots to any remaining broth in the pot and stir to combine. Add the tarragon and salt to taste, and re-heat to boiling. Serve hot.

Makes 6 servings

 

Variation:  The soup is fine as is, for a light lunch or supper, or even a first course, but feel free to add some cooked chicken for a more complete meal. Or some heartier spices, to warm you even more!