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carrot

Creamy Carrot Soup with Tahini

Creamy Carrot Soup with Tahini

Happy first Monday of 2015! If that doesn’t sound so cheery, happy first FFF recipe of the year instead. Can we raise our spoons to that? This one is one of my favorites, so whether your with me or not, my soup-destined silverware will be flying high.

Please don’t leave me hanging.

Creamy Carrot Soup with Tahini

This recipe’s actually a simpler rendition of one of my top picks from 2014. A hint of sweetness from the carrots, a touch of not-too-overbearing smokiness from paprika, and a toasty spiciness from the cumin, this velvety soup hits all the right areas. And the tahini on top really seals the deal.

Spicy carrot soup + tahini = heavenly combination. Perhaps the top “omg I need to get healthy” combination of the New Year.

Its tagline? Making resolutions easy, since 2015. Put this Creamy Carrot Soup on your January recipe list, and you’ll soon realize there’s truth in that statement. My recommendation? Pair it with a slice of crusty whole wheat sourdough, and you’re all set. Cheers.

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Roasted Curry Carrot Socca with Lentils & Feta

Roasted Curry Carrot Socca with Lentils & Feta

The best Saturdays are ones where you wake up, grab a cup of coffee, and immediately start scheming lunch creations with your friend. (Foraging figs, going on a photo adventure, and scheming up breakfast, all follow close behind.)

This was the first full weekend I’ve been completely free in awhile. Two Philly mornings in a row with no set agenda. No photo gigs. No work engagements. No client meetings, camping trips, or out-of-town excursions.

While I love all of the above, it felt great. And it felt even greater once this socca landed on my Saturday plate.

Roasted Curry Carrot Socca with Lentils & Feta

On Friday night, I saw Aziz Ansari do stand-up. His act was hilariously relatable, to say the least, ranging from riffs on the factory meat industry to creepy boys to relationship vs. single life status. He hit all the right topics, and made my abs hurt from laughing so much.

Although, there was one joke with which I just couldn’t agree. And it had to do with carrots.

Carrots

You see, Aziz claims, you walk into a house and someone’s cooking bacon, and often you’ll say, “Plate me up a few pieces!” Aziz is convinced bacon exudes a pheromone-like lust that veggies just don’t have. He says, walk into a house where someone’s steaming carrots, and you won’t find anyone screaming, “Pull me up a plate of those.”

Roasted Curry Carrot Socca with Lentils & Feta

But Aziz, I must tell you, you’re wrong. This carrot-loving [weirdo?] individual would far prefer carrots to bacon. And no, not for health reasons. For taste.

Carrots are hands-down my favorite, and since the mention on Friday night, my Saturday morning mind inserted them straight into that afternoon’s lunch plans.

Roasted carrots? One of fall’s best assets, if I have to say so myself. Perhaps steaming wouldn’t do the trick, but throw carrots on a baking sheet and into the oven, and I bet at least a few would be enticed by the caramelized smell they give off. Plate me up, please.

Black lentils

With the orange beauties in mind, my friend and I got to work on this fall-inspired socca pizza.

Here, carrots are roasted up, and then pureed into a slightly sweet, slightly spicy curry sauce that lends itself perfectly to a flavorful flatbread destination. Topped with salty feta, fresh cilantro and some crispy baked onions, this is a better-than-restaurant-quality meal, fit into a single cast iron pan.

Roasted Curry Carrot Socca with Lentils & Feta

You’ll find multiple steps below in making this recipe. Don’t get intimidated. Each is simple, and you can get going on many of the layers simultaneously. For instance, as the carrots roast, prep everything else.

Roasted carrots

Far better than bacon? A definite. Stemming from carrots? Heck yeah.

Roasted Curry Carrot Socca with Lentils & Feta

You tell me – what healthy fall ingredients are on your mind? Any featuring veggies that you know could out-do bacon in a heartbeat? Please share!

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Collard Wraps with Carrot Hummus and Quinoa

Collard Wraps with Carrot Hummus and Quinoa

I was overwhelmingly swooned by the carrot-tahini combination in last week’s soup (kind of like when I stumble across cute, solo boys picking up veg at the farmer’s market). Ever since, I’ve been dreaming up ways to give the duo another go. It seemed almost obvious that I turn to hummus.

Tahini’s never been shy of chickpeas, but the flavors that resulted from this weren’t forecasted to me at all. It’s incredible what a little roasting can do to draw out taste, and what a simple addition to a classic recipe can do to entirely reinvent it.

Hence, I bring you Carrot Hummus.

Roasted carrots

I should’ve known from the soup, but if you haven’t caught my gist yet, this creation surpassed my expectations. Even more so after I wrapped it up in an almighty collard leaf and threw in a lemony quinoa tabbouleh. If I were to ever open a cafe, this is the kind of lunch I would offer.

Healthy, complex and portable.

Collard Wraps with Carrot Hummus and Quinoa

The lemon quinoa bestows a pleasant dichotomy between the sweet roasted garlic and carrots of the hummus. It adds a little crunch, too, but don’t worry, some toasted walnuts carry that idea out to its completion.

Wrap in aluminum foil if taking these on the go, or if you’re like me (a spill-food-all-over-my-white [insert article of clothing] kind of person) and simply want a less messy lunch to handle.

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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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