Sometimes you are inspired to make things by trying a new cookbook.  My cook book club’s selection recently was The Soup Club Cookbook.  The premise of this cookbook is pretty convivial.  A group of New York women deliver soup to one another in a means of supporting, helping and sharing dinner duties.  The book has a beautiful opening manifesto.  (I, for one am impressed that the women had a manifesto–you can see it in my full review of the cookbook).  Have you ever participated in a dinner share group or something like this.  I have not.  Obviously, I enjoy food a great deal, but I think it’s reasonable I explain why I have never participating in one of these.

I have never tried to create a dinner share club

I am not sure if I have a giant sign on my for head that says, “avoid me/Unsocial”  But even at the height of my busiest life or the depth of my dullest life, not a single person approached me about a dinner club.  I never approached anyone either.  Obviously this woudl be a massive short coming in trying to participate.  Not having one.

I don’t actually want to cook 2, 3 or 4 times as much food

Cooking enough for 4 people is about my max most weekdays.  The thought of doubling it for another family of 4 stinks.  Plus most of the families I know have more kids than mine, so I would be tripling the food I make, but no one has to trip their making for me.  It sounds selfish, but I kinda felt I was getting the short end of the deal.  Hence I never created my own club.

People/Kids are picky

I will never say that picky kid eaters should be worked around a bunch, so kids weren’t a huge issue for me.  The adults on the other hand are a massive pain in the neck.  If it isn’t dieting restrictions by choice (“I am now on Weight Watchers,”), it’s all new eating styles (“we are going low carb”)  or random tests to solve all your life ills by removing some food from your diet –I am looking at you gluten-free, soy-free, dairy-ree, grain-free trenders–  Now I get there are legit allergies.  But learning that Xanthum Gum and many others are corn derivatives would take a life time.  I couldn’t do it, mainly because the guilt of getting it wrong and making someone sick would probably be more than our friendship could handle.

 Got the time to cook

“Stay at home mom” means one of the core duties is family care (besides tactical support).  Making dinner was something I have time for. Also it took me several years to get decent at cooking.  I began our married life with a knowledge of canned soup, toast and cereal.  I doubt anyone wanted to “learn” with me through  that process that wasn’t my beloved husband and children.

Would I do a Soup Club now?  Sure I would.  My cooking skills feel strong, my time is getting more limited each year (the irony of teenagers).  I have created so many good friendships over the years I have people I can depend on to do something like that with.  And since I have now read this cookbook I realize that soup is the answer to my dislike of scaling up to multiple families.  And as to allergies/diet restrictions I am over my annoyance with people.  (also I wouldn’t just invite anyone).

The recipe below is one I would take to my own soup club or dinner club, should I form one.  For now I will stick with my cookbook club.  To see all the books we’ve reviewed check my pinterest board Cookbook Club Ideas.

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Carrot and Sweet Potato Soup

Flavors of India combine with a healthy option of carrots and sweet potoatoes to make a delicious puree soup

Course Soup

Cuisine Indian

Servings 10 cups

Ingredients

• 4 Tbsp butter
• 2 onions chopped
• 1 Tbsp curry powder
• 1 lb carrots peeled and sliced 1 inch thick
• 1.5 lbs yams about 2, peeled and chopped to bite size
• 7 cups of chicken broth
• 2 tsp salt
• Black pepper
• Cilantro or whipping cream for garnish

Instructions

1. Melt the butter over medium low heat.  Turn the heat up and add the onions cooking 10 minutes until translucent.
2. Add curry powder and cook the spices for 1 minute.
3. Add the carrots, yams, chicken broth and salt.  Bring everything to a boil.  Cover and simmer on low heat until vegetables are tender, 25-30 minutes
4. Using an immersion blender puree the soup in the pot.
5. Season to taste with additional salt, pepper or curry powder.
6. This soup gets thicker with sitting, so be aware if it starts our very think add additional broth to thin it.