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Soups & Stews

Moroccan Roasted Carrot Soup

Moroccan Carrot Soup

Another soup, already? Yep. Sorry about it, but…

I’ve been hit by, I’ve been hit by, a smooth (soupy) criminal.

Soup has now robbed my kitchen and all my recipe idea brain space. After that first bowl last week, on one of the first fully chilly fall nights, my mind was stolen. More soup, please.

Moroccan Carrot Soup

I hope you can get on board with that. And if you’re skeptical, let me tell you why it’s a good idea.

The best of fall’s harvest is in. Soup is gladly here to take it all in, and to fill you up and warm you up without weighing you down before the holidays.

For a hearty, yet light meal to welcome in autumn, I can’t think of anything better than soup.

Which means, I’m serving up two of those spoon-ready recipes in a row. Hope you can handle it. High five to you if you’re more than ready.

Carrots

This is one of my more favorite carrot soups I’ve had in awhile. It’s layered with flavor stemming from two main components: the caramelization from the roasted veggies and the toasted hints from the cumin.

Roasted Carrots
Buying the whole cumin seed and grinding it yourself is well worth the extra step. After toasting up those seeds in your skillet, you’ll see why. The fragrance they give off needs no explanation written out here on this blog.

Bottle that up and place it in a spray bottle, and you bet I’d spritz that all around my house. Likely on my clothes, too.

Moroccan Roasted Carrot Soup

If you don’t have a spice grinder, a coffee grinder will just as well do the trick to quickly grind up your toasted cumin seeds.

Their slight smokiness goes so well with the natural sweetness that radiates from earthy roasted carrots. Add a tangy dollop of yogurt to the mix, and it’s like heaven in a bowl.

Or a smooth criminal, that’ll try to steal your bowl, or mind, for the next few days.

Toasted Cumin

Healthful yet so tastefully satisfying, it’s likely I’ll be making this again soon. Don’t worry, it won’t show up on the blog again. Although, I can’t say the same for another soup soon.


High five again if you’re okay with that.

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Curry Harvest Soup

Curry Harvest Soup

In Philly, sweater weather has official set in. I’m zipping around a little faster on my bike and keeping my jackets zipped up a little higher. All in the name of keeping warm while I watch the leaves turn, fall, and land from their treetop post.

When I set this soup upon the table yesterday evening, I have to say, I was feeling pretty good about autumn. Warm, crusty bread and an Oktoberfest beer paired by its side, it’s safe to say I think you’d feel the same.

Curry Harvest Soup

If you find yourself ever getting the fear-of-winter blues, like me, make soup. Soup is pretty much the solution to everything.

After a crisp, October run, with the sun setting just a wee bit too early, a spoonful of this will assure you, autumn will be more than okay. And for a few warm moments, it’ll make you forget all together about winter.

I call it soup meditation.

It clears the mind. It clears the nose…especially if you put enough curry powder and spice.

Curry Harvest Soup

This particular soup has plenty of spice, although not in a notably fiery way. It remains light given all its vegetables and brothy composure, yet with some of the season’s best – sweet potatoes and kale – has a heartiness that makes it more than satisfying. I find this balance makes it perfect for mid-fall, when you need a little warmth but not a heavy sauna in your bowl.

Curry Harvest Soup

Make sure you don’t skimp out on the toppings. The parsley and nutritional yeast really do wonders to enhance this simple recipe and play off its seasonal freshness.

Curry Harvest Soup

Additionally, feel free to use all sweet potatoes, if feeling so inspired. You can rarely go wrong with an extra sweet potato in the pot.

As for the yellow squash, slightly matured ones, characteristic of this time of year, are fine and maybe even preferred. The heartier flesh pairs well with the other ingredients going on here.

Serve with some earthy bread and a nice fall beer, and you’ve got yourself the perfect evening.

More soup to come soon, guaranteed.

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Carrot Soup with Tahini and Roasted Chickpeas

Carrot Soup with Tahini and Roasted Chickpeas

After dodging glaciers all week and layering up till I could’ve been mistaken for the Pillsbury doughboy, today I’m hitting you with another soup recipe. There were one too many icy bike rides taken to work this past week. All called for soup immediately upon return home. Here it is.

Carrot Soup with Tahini and Roasted Chickpeas

‘Tis the season for complaints about the weather, long movies, hibernation and honey. Maybe you should call me Pooh Bear rather than the Pillsbury Doughboy. I hear he likes raw honey in his Earl Grey tea, too.

‘Tis also, of course, the season for soup, and always the season for tahini. Naturally, the two form a partnership in this warming bowl, inspired by a glimpse at Smitten Kitchen. Cue the wedding bells and tears of joy, please.

Carrot Soup with Tahini and Roasted Chickpeas

This is hands-down one of my favorite soups I’ve had yet this season. It’s creamy and sweet from the carrots, and hit with a contrasting tang from a little Greek yogurt and squeeze of lemon. Then it’s topped with a satisfying drizzle of tahini and roasted chickpeas to add in some texture. Seriously ? it has everything going for it.

By the end of his bowl, I caught my friend clanging around his soup spoon as if it were a percussion instrument. Picture a more obnoxious version of a triangle. This soup is that good. It brings music to the ears – good or bad. And is worth every last minute of poorly played instrumentation you might have to endure.

Enjoy!

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Butternut Squash Soup with Miso and Coconut

Butternut Squash Soup with Miso and Coconut

When I saw miso + creamy butternut, I thought to myself, “interesting combination”. Then, when I saw coconut in this recipe too, it instantly got bookmarked out of intrigue. Coconut and miso together is entirely new to me, and I have to say it works quite well in this soup. (The extra coconut milk left in your can works well in oatmeal the next morning too – banana/maple/coconut/oat heaven, hint hint.)

There are definitely layers of flavor going on here that you wouldn’t necessarily expect. In a good way.

One of my friends with whom I was sharing this brought over olive bread to add to the dinner table. That was like a hipster dressed in early fall – they pull out all their favorite items to layer a cardigan over a flannel over a collared denim over a too tight t-shirt. Too many layers, in a bad way.

Butternut Squash Soup with Miso and Coconut

Adding anything with olives to this soup meal, I wouldn’t suggest, unless you’re a fan of conflict and intense food dichotomy. A crusty baguette, on the other hand, would compliment this perfectly.

This miso in here adds a subtle saltiness, and a hint of earthiness that’s surprisingly detectable. I like a little crunch in my soup, which is why I added the cashews – they won’t overpower the miso, but rather add to the coconut’s sweetness. I also tried throwing in a handful of raw kale the next day while reheating. This too complimented the soup, and added a healthy (literally) dose of satisfying crunch.

Surprisingly simple, this recipe will undoubtedly be going on the repeat list. Not sure about where you live, but it’s snowing here today. For sure the best excuse to spend the evening inside and layer up on butternut gold.

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Beans and Rice Italian Minestrone Soup

Beans and Rice Minestrone Soup

Yesterday, I put sweatpants over my tights, stuffed my hat inside my helmet, and zipped my coat up above my upper lip. Boots on, I braved the 20 degree weather that waited for me on my 2-wheel ride to work. Morning wake-up call at its best.

This was not, however, before tackling a stubborn frozen bike lock. Running late, I waddled my layered self back up to my apartment to grab a cup of hot water. Luckily, I discovered, that would do the trick. Anyone else ever have this problem with their lock in the winter?

Thyme

Ten frozen fingers later, I successfully made it to work. Good thing I forgot a change of shoes. I love rocking winter boots with tights and a dress, and all the funny looks that elicits. One of those days.

black rice

I’ve expressed before, winter’s not my favorite. But making soup is. There’s something about mindlessly throwing a bunch of ingredients in a pan, and knowing that meddling their flavors will produce guaranteed results.  Soup-making is pure simplicity. And brings the warmth that I crave after bike rides home from work.

This, I tell you, is one warming bowl of soup. Beans, rice and a kick of spice, it’s like bringing a thermal to the dinner table. Serve with a slice of crusty bread and a glass of wine, and you’ll be good to go.

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