Miserable faces, soaked shoes, nowhere to put the wet umbrella. When it’s rainy and cold, the last thing your soaked body wants for dinner is a gazpacho or a Vichyssoise. While our crackers have no preference when it comes to soup temperature, we at Venus are really loving the warmth a meal can bring during these last chilly weeks of Spring.

So while you patiently wait for May (so close, yet so far away), we suggest these three recipes to warm up your insides. We didn’t set out to find three vegan soups. But the heart wants what it wants. So does the stomach, apparently.

1. Carrot Soup with Caramelized Onions

(via thetomatotart.com)

It’s been so long since you’ve seen the sun, you’ve probably forgotten what it looks like. Well, we’re here to say it’s mostly yellow, with a little bit of orange. Same could be said for this soup. Golden potatoes and carrots are peeled and sliced then tossed in olive oil with celery. The mixture is boiled with vegetable stock and poured into an immersion blender. We can’t promise you a tan, but this soup will sure taste like sunshine, especially when combined with our Original Mariner water crackers.

2. Tomato Basil Soup

(via veganheaven.org)

We’d compare this delightful soup to the sun as well, but it is more red than orange. So, Mars it is. There isn’t rain on Mars, right? *Checks Google.* Okay, we’re good. Anyway, this soup is easy to make, and easier to enjoy. Fresh or canned tomatoes, garlic, onion, and basil are sautéed in a pan with olive oil. This soup gets its creamy consistency and cheesy taste from cashews and nutritional yeast, which are added to the sautéed ingredients and blended until smooth. Finally, add cashew cream, chopped basil, and red pepper flakes on top. Pair with our Peppercorn Poppy CaPeachio’s crackers for out-of-this-world flavor.

3. Green Split Pea Soup

(via forksoverknives.com)

One good thing about all that rain is is the lovely springtime greenery it brings. So until the showers stop and you can go outside again, bring nature inside with this verdant split pea soup. Onions and celery are cooked until translucent in a pan with carrots, potatoes, paprika, garlic, and curry powder. Add the split peas and stock, then simmer. This recipe recommends serving the soup with rice or potatoes, and garnishing with a squeeze of lemon, pepper, and chili flakes. Serve this soup with our Olive Oil and Sea Salt Mariner water crackers.