Of all my cookbooks (and there are many), my battered old copy of the original edition of the Moosewood Cookbook is one of my very favorites. I love the fact that the recipes are hand-lettered and illustrated with quirky little drawings. I love that it has a chatty narrative voice that seems to be speaking directly to me. And most of all, I love the recipe for Carrot Soup.
For some reason, when Mollie Katzen and her publishers revised Moosewood in the early 1990's, they changed this recipe (yes, I have copies of the both editions. I don't think there's anything wrong with that). They included two recipes for Carrot Soup in the new edition, which are both similar to the original recipe, but not quite spot on. So I soldier on with my tattered copy of the old cookbook, leaving the shiny copy of the new one on the shelf, lonely and unloved. You just can't mess with my recipes like that!
There were mountains of carrots at the farmers market this past weekend, which is what got me thinking about this soup. It's a terrific recipe because it lasts up to a week in the fridge (especially if you don't add any dairy products until right before you serve it) and gets better over time. Coupled with a scoop of cottage cheese, a green salad or a slice of bread it is a yummy and filling meal. And as luck would have it, the recipe is after the jump.
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
