| Did a friend forward this to you? Sign up here. A few things to be grateful for Happy February, all! It's a good month for lots of reasons, and one of them is that this is the month we launched Eat Voraciously back in 2021. Today, in addition to a lovely and light carrot and cilantro soup, I have a few small reminders to help us get through the last full month of winter. - Hot chocolate exists!
- The community of Eat Voraciously subscribers keeps growing, by leaps and bounds, and I want to express my deepest gratitude for all of you who read this little newsletter every single day. Whether you're reading from Ho Chi Minh City or Honolulu, Nevada or Nova Scotia, Vancouver or Venice, thank you for being here. I'm so delighted by and appreciative of our community of cooks, and the warmth you bring to my inbox every day. May we enter year three of eating voraciously with open minds and hungry bellies.
- Painter Piet Mondrian died on this day in 1944. He's best known for his grid paintings in primary colors, but I come back to "The Gray Tree" now and again. Recently, a Mondrian was found to be hanging in a gallery upside down. Critics of modern art had fun with that one.
And now, a surprisingly balanced and wonderfully creamy soup spiked with chile, lime and cilantro, to warm your cockles, as my step-grandmother used to say.  | Today's recipe |  Photos by Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post | Carrot and Cilantro Noodle SoupFind substitution suggestions and other tips below the recipe. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4
Total time: 30 mins Storage: Refrigerate for up to 2 days. Noodles and leftover soup will thicken upon standing; you can add more broth and reheat briefly to loosen it up. Ingredients - 3 cups no-salt-added chicken broth, or more as needed
- 2 cloves garlic, thinly sliced
- One thumb-size piece fresh ginger root, peeled and cut into matchsticks
- 1 mild red chile pepper, seeded and cut into thin strips
- One 14-ounce can low-fat coconut milk, preferably Aroy-D brand
- 8 ounces dried rice noodles
- 2 large carrots, scrubbed and cut into short matchsticks
- 1 tablespoon chopped fresh cilantro, plus more whole leaves for garnish
- Juice of 2 limes
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
Steps1. Pour the broth into a deep saucepan over medium-high heat. Add the garlic, ginger and chile pepper; once the liquid comes to a boil, reduce the heat to medium-low and cook until the ginger softens a bit, about 5 minutes 2. Stir in the coconut milk and rice noodles; cook, stirring occasionally, until the noodles are tender, about 3 minutes 3. Increase the heat to medium-high. Stir in the carrots and cook for no more than 2 minutes; they should retain a little crunch. Add the chopped cilantro, lime juice, soy sauce and toasted sesame oil. Remove from the heat. 4. Divide among bowls, then garnish with the whole cilantro leaves. Adapted from "Fresh: Simple, Delicious Recipes to Make You Feel Energized," by Donal Skehan (Sterling Epicure, 2017). Tested by Bonnie S. Benwick. Nutrition information per serving (using low-fat coconut milk): Calories: 310; Total Fat: 7 g; Saturated Fat: 5 g; Cholesterol: 0 mg; Sodium: 380 mg; Carbohydrates: 57 g; Dietary Fiber: 2 g; Sugar: 3 g; Protein: 5 g.
Substitution suggestions + other tips and ideas: - If you can't have coconut >> use cashew milk instead.
- To make this vegan >> use vegetable broth in place of the chicken broth.
 | Dessert | 🎧 "Live in Switzerland" by the Bill Evans Trio.
📺 "The Black Lotus" on SNL.
📰 "Restaurant group uses workers' cash to lobby against them, advocates say" by Tim Carman in The Post.
👀 This light.
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