In the fall and spring, I love an easy soup that is just as good at room temp as it is just made.  This soup is perfect for lunches, and even to serve at a brunch.  It is a little bit sweet, and a little bit spicy.

Well ladies and gents - here it is, the second quarter of life.  I obviously plan on living to 100.  So with that, let's talk lunch.

It's so funny to me that one of the two things I loathed as a kid was cooked carrots, and now (in the winter months, anyways) I have them at least once a day.  Normally I just do the whole olive oil, whatever herbs I have, and roast them thing, so this was a really refreshing and special change!  Roasted carrots with citrus and thyme is a simple and delicious side dish that makes the best of the season.  Also, carrots are the prettiest of what seems like five things at my farmers market right now... so I left with way too much of one thing.