We had the privilege of witnessing a true Valentine's Day Wedding this year when two members of church married after many years of dating. The wedding was simple - a 15 minute ceremony after our regular church service followed by a small reception in the parish hall with food brought in by other members of the church. We've been to weddings of all sizes and budgets, all of them are lovely and joyous. While the reception was small the food was good and there was plenty of it, so we decided not to our usual Valentine's Day date of preparing a fancy meal together, and instead had a light supper. It was a bitterly cold day in southeastern Massachusetts with temperatures well below zero and a wind chill factor of -30 so soup seemed in order. We found this easy recipe from the Extending the Table cookbook. We had all of the ingredients already in our kitchen and were glad not to have to go back out in the cold to buy anything.
I started by melting 2 T of butter in a skillet and added 2 chopped carrots. Here the recipe calls for adding some sugar to glaze the carrots, but I used up the last bit of our maple syrup instead. A bit of flour, some ground ginger (in lieu of curry powder) and 2 cups of chicken broth were added and everything was heated until the carrots were soft. This went into the blender along with a dollop of plain yogurt and 2 T. of white wine. Everything was pureed together until well mixed and creamy. We paired this with the same wine we put into the soup and also enjoyed some homemade biscuits with it. This can easily be made vegetarian by substituting vegetable stock for the chicken broth.