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Countdown To Thanksgiving: What To Prep Tuesday

Posted: 11/22/2011 10:46 am

Let's face it: Thanksgiving is a lot of work. Between the stuffings and the sides, and the gravies, and the pies, the fourth Thursday in November is hardly a day off. The holiday is one of our favorites, but by the time the turkey is on the table, we're usually just thankful to be done.

This year we're doing it differently. Instead of knocking ourselves out on Thursday, we're going to prepare the meal in advance. We'll do the cranberry sauce on Monday and pop some cornbread in the freezer, Tuesday we'll make soup, and on Wednesday we'll prep the sides. Thursday all we'll have to do is put the turkey in the oven and throw together a simple salad -- and then we'll sit down, with family and friends, and give our thanks for that.

Stay tuned this week for our plans to make life easier on Wednesday and the day of the big feast.

Get answers to your burning Thanksgiving questions on the go with our free FOOD52 Hotline iPhone app.

Roasted Carrot Soup
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Make this simple carrot soup and stick it in the fridge.

When we first tasted this soup, we were puzzled. How could a dish that calls for only seven ingredients (not counting salt and pepper), and just five simple steps, be so complex in flavor? Reeve has devised a soup that can be put together in about half an hour, yet would be a great first course for a dinner party.

It's dairy-free, but supple and creamy, and roasting the carrots gives them sweet, earthy depth. We especially love Reeve's technique of infusing the broth with ginger before making the soup, ensuring a gentle but pervasive heat. We used a good quality vegetable stock, and we recommend you do the same -- since there are so few ingredients here, each one really counts. - Amanda & Merrill

Get the recipe.

Photo: Sarah Shatz
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