Tuesday tip day: Soups on

Grow a pair and try your carrot soup cold.

Just a few words of advice for your soup:

Stock--Add a little soy sauce to pretty much any stock, and then start writing a letter to thank me. It'll change your soup world. Soy packs lots of umami, which is that elusive fifth flavor your tongue can pick up on.

Parmesan rinds--Toss 'em into your soups and simmer. It'll change the flavor of your soup, and give you some delish cheesy goodness. Be careful of this in a bean soup--it can bind right up with the fiber and leave you with a gooey mess.

Tofu--A great thickening agent. Just blend it up and use in place of cream.

Cannellini beans--Another thickening agent from the dieting gods. Blend and mix 'em right in. Delish.

Cold--Try not heating your carrot soup next time. I bet it'll surprise you.