When I made Smoky Black Bean and Spinach Soup last week, it was not quite so grey and cold out as it has been of late. Instead, a warm and sunny day had shifted into a temperate and windless evening, which is unusual by San Francisco standards. I blame this sudden change into decidedly spring-appropriate weather for creating my otherwise inexplicable craving for carrots on that soup-dedicated evening. Seriously … who ever really craves carrots?!?
To satisfy my desire for the crunchy and sweet root vegetable, I quickly ran a carrot against a coarse grater. To tie it in with the Mexican flavor profile of the soup and balance out the sweetness of the carrot, I added some fresh cilantro, tart lime, smoky cumin, and spicy hot sauce. (more…)