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chicago, il
united states

S O U P.


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S O U P.

Tommy Engstrom

I went grocery shopping this past weekend and got the essentials: milk, cereal, coffee beans, carrots - oh, and clothes. What was meant to be a simple trip to the co-op, quickly turned into a fashion spree. 

Topman has been killing the game recently. I love their rugged, worn-in attire. I'll admit, it sometimes looks like a homeless man's shirt. But heck, I'm obsessed with this style. It's so "Derelicte Trash Trend 2014." Thank you Zoolander for the wonderful point of reference. 

But enough about where I shopped, let's get back to the purpose of my trip to the store. I picked up carrots for one specific reason. Soup. Yes, that's right, Carrot-Wasabi Soup to be exact. I wanted to try something a little different this week. As I was flipping through The Best Cookbook Ever by Max & Eli Sussman...bam! I found the perfect recipe. And boy is it tasty! 

Want to try it out? I put up the recipe for you! Enjoy!


Okay, okay. I'll admit...I stopped by Crate & Barrel for the some necessary home decor and kitchen supplies as well. I love Crate & Barrel! 

Carrot-Wasabi Soup


2 pounds carrots, peeled
1/2 cup olive oil, plus extra for drizzling
1/2 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons mirin
3 tablespoons peeled and coarsely chopped fresh ginger
2 tablespoons wasabi paste
Kosher salt
1/4 pound sugar snap peas, thinly sliced lengthwise
1 sheet nori seaweed, cut into matchsticks


  1. Preheat the oven to 375 degrees F.
  2. Split the carrots lengthwise and then cut crosswise into 1-inch pieces. Put the carrots in a bowl and toss with 1/4 cup of the olive oil. Spread in a single layer on a sheet tray and roast until softened, but not starting to brown, about 15 minutes.
  3. Transfer the carrots to a blender or food processor and add the remaining 1/4 cup olive oil. With the machine running, add 2 cups water, 1/2 cup at a time, and process until the mixture is smooth, about 3 minutes. Add the vinegar, sesame oil, mirin, ginger, wasabi, and 1 teaspoon salt and process for 1 minute. Taste and adjust the seasoning.
  4. To serve, lade or pour the soup into individual bowls, dividing it evenly, and garnish each serving with the snap peas, sesame seeds, seaweed, and a drizzle of olive oil. Serve right away.