When I was young my mother used to make carrot soup for my sister and I year round and we loved it. During a recent trip at my local farmer's market, one stand was carrying eye-catching orange carrots and the next one had beautiful, vibrant green mustard greens. This is how I got the idea to spice up my mother's comfort food. I love how making soups allows you to melt flavors together and this one is particularly nice on a crisp fall evening to help warm you from the evening out. Just one note - because the mustard leaves are so strong and spicy I only put a little salt in during the cooking - about one teaspoon. If needed, you can always add more after the soup has been pureed.

Share: