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.
‘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.
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.