January typically leaves me feeling a bit uninspired on the dinner front. I’m kind of at that point where I regularly daydream about our garden – how I’ll be able to walk to the backyard to grab handfuls of herbs and let Clara eat tomatoes right off the vine. I enjoy eating hearty and comforting winter foods, but we simply can’t eat those types of meals every night. So the longing for warmer weather begins, and I start getting antsy for all the projects I’m hoping we can tackle once spring arrives. For now, I’ll enjoy the cold weather by showing Clara things like how ice forms, and then I’ll warm us up with soup and hot chocolate.
Soup is always a good choice for this time of year, and this one is especially good. It’s similar to one of my winter favorites, this garlic potato soup, but with a Tex-Mex spin. It’s creamy and comforting, just what we need on those cold nights. This soup is fairly spicy, but we toned Clara’s down with a spoonful of yogurt. The smokiness is what really comes through; those roasted peppers really up the game on standard potato soup. I followed Kelsey’s lead with the addition of black beans because those are still one of Clara’s favorite foods, and I liked the texture they added. This one was a big hit, so much so that we made it twice in just over two weeks. We’ve still got a few months before spring arrives, and I’m glad to have recipes like this one to get us through the rest of winter.