In the spirit of holiday fun,

I ate at least half of a pie over the weekend.

Maybe more, if I think about it,

but I don't really want to.

It's not like I regret it,

but...

okay, fine,

I kinda do.

Woof.

I'm trying to do some meal planning

for the week ahead

and making it a bit.... lighter.

I'm envisioning making a slew of salads

and meals involving ingredients

that would make my Southern mom say, "Ew."

(Hey, Quinoa & Flax!)

And also, this:

Maple Carrot, Apple & Bacon Soup.

Yum.

Doesn't that sound

perfectly cozy and perfect

for a December night in.

Plus, soups are typically pretty economical

which means a few more greenbacks can go

towards the Christmas shopping.

On to Teri for the recipe...

best read in a British accent.

* * *

I don't deal too well with the cold.

Winter is in many ways lovely

but I pretty much cart a hot water bottle around with me

and gravitate towards radiators where possible...

Oh yes and I will probably have soup on the brain!

If you share this feeling then here's a winter warmer

to melt away the chills in your boots.

It was a little bit of an experiment but it worked out well.

I really enjoyed the sweetness of the maple syrup and apple

against the saltiness of the bacon.

It's like a hug in a bowl and is very straightforward.

That's the great thing about soup!

You'll need:

1.2kg/2.5lb carrots

3 apples (Braeburn, if available)

2 small sweet potatoes

1 large onion

Handful of rosemary

90ml/3.5oz maple syrup

drizzle olive oil

250g/9oz smoked bacon

3 large garlic cloves

vegetable stock

1 tbsp mixed herbs

1 tbsp paprika

drizzle of balsamic vinegar

Makes 6-8 portions

How to:

1) Preheat the oven to 200 C

2) Peel and chop the carrots,apples and sweet potatoes. Cut and chop the onion.

3) Line a baking tray. Spread the veg out over the tray. Crush the two of the garlic on top, season and sprinkle a bit of the rosemary over the top. Drizzle the syrup and the olive oil over the top and rub it in with your fingers, mixing the garlic in too.

4) Cook for about an hour or until everything is well roasted, stirring every now and again to cook evenly.

5) Then transfer to a large saucepan and then pour in vegetable stock, season and add the rest of the rosemary. Add the vegetable stock until all the veg is well covered and bring to the boil. Then put a lid on the saucepan simmer for about 20 mins. Add extra stock or water if you want a thinner consistency.

6) Meanwhile heat a drizzle of oil in a pan and fry the bacon, along with the remaining garlic clove (crushed). Drizzle balsamic over the bacon halfway through frying. Once cooked add to the soup, saving a little for garnish.

7) Then blend the whole lot with a hand blender until smooth. Once again if it looks too thick you can always add some water.

8) Serve hot with a sprinkling of bacon, a sprig of rosemary and your favourite winter blanket.