Creamy Carrot-Sumac Soup with Crispy Chickpeas and Shallots

sprung?

Creamy Carrot-Sumac Soup 

with Crispy Chickpeas + Shallots

warm enough to thaw my cold winter heart.

It's snowing as I type this. 

It has been spring for 19 days now and it's snowing. 

Half an hour ago I was wearing my heaviest winter coat. And a hat. And gloves.

Yesterday was 65 degrees. Tomorrow will probably feel like summer. 

Ugh.

Little known fact about me-- I will fall down in a spectacularly cartoonish manner at least once a winter. Taking a header on a patch of ice and pitching ass-backwards into a giant snow drift, or an equivalently embarrassing series of events.

But this year was different. 

Not because I spent the previous 11 months mastering my coordination skills, but because there was just too much damn snow.

Feet upon feet upon feet upon feet of snow. 

The sheer volume of which made falling down next to impossible.

Instead I spent two month rattling around endless ice and snow mazes (that used to be sidewalks) like a human pinball. 

Not necessarily better, but much less bruise-inducing.

Then the first day of "spring" came...

I accidentally wandered onto a continent-sized sheet of ice, slipped-- nearly dislocating both knees in the process, and dumped half a bag of groceries directly into the filthiest, deepest puddle of all time. 

And, just to add insult to literal injury, I tried to brace myself on a nearby snow pile but my arm went straight through to the still-frozen ground.

There I was, laying on the sidewalk with one arm stuck up to the shoulder in a pile of slush, one leg bent behind me, on the verge of tears, and wondering how bad it would be if I just slept there that night.

This is what spring in New England does to you.

It leaves you banged up (both in the head and on the body), pushing the borders of unhinged, and in need of some serious comforting.

It's the the soup-iest of soup weather.

bowl therapy.

crispy bits.

Soup:

1lb carrots (about 5-6), coarsely chopped

2 shallots, sliced into very thin rings

2 1/2c cooked chickpeas

4 cloves garlic, finely minced

2Tbsp olive oil

2tsp sea salt

1Tbsp sumac

2Tbsp ground cumin

3Tbsp fresh lemon juice

5-6c water

Toppers:

1c cooked chickpeas

1 shallot, thinly sliced

1Tbsp olive oil

2tsp sumac

2tsp cumin

1Tbsp fresh lemon juice

1-2tsp lemon zest

1/4tsp sea salt

Vegan Sriracha-Spiked Miso Ramen.

be one with the bowl.
Sriracha-Spiked Miso Ramen.

You are the ramen and the ramen is you.

Of the MANY meals I post to instagram, my ramen bowls get the most attention. So, after multiple months of broken promises (sorry, everyone!), I've finally buckled down and penned a miso-ramen primer for you, dear readers.

This soup is the real deal.
This soup is soul-awakening.
This soup is perfect all ways.
This soup is my everything.
And now this soup can be yours and EVERYONE'S.

Like gastronomic meditation...
A quick centering breakfast, a lazy contemplative lunch, a spiritually-filling dinner;
it is all things and it is POWERFUL.
The spell is unbreakable. Don't fight it. Just kick back, let the miso-y ramen-y magic wash over you and be one with the bowl.

You are the ramen and the ramen is you.
Motherfucking Om.

The red rooster, you know the drill. And NOODLES.

Sriracha-Spiked Miso Ramen.
(serves 2)

Miso broth:
2.5Tbsp organic mellow white miso
4c water
2tsp sriracha
1/2 lime, juiced

1/2lb organic tofu, sliced 1/2" thick
3-4 scallions, trimmed and sliced lengthwise
1tbsp toasted sesame oil
1/2 lime, sliced for garnish
1-2tsp extra sesame oil for garnish

4oz organic ramen noodles

turmeric-spiked potato, leek and carrot soup

harvest fantasies and a heart of gold.
Turmeric-Spiked
Potato, Leek and Carrot Soup.

body warming/ soul warming.

I've been listening to a lot of Neil Young lately, and eating a lot of soup.

I'm not saying that the two are necessarily intertwined, but...

When the world is frozen and dark, Harvest is one of those albums that transports me.  Suddenly I'm outside on a warm night, a beer in hand, bare toes curled into dewey grass.  It seems counterintuitive, but the right kind of soup can have a similar effect. Sometimes the things that grow in winter can seem a little... sparse.  All the same old roots and scraggly greens.  But rounded up together in a bright, soup-y showcase, they can make summer and all of it's abundant growing things 

feel a little bit less out of reach.  

Music and soup to warm the (tired winter) soul.

Potato-Leek and 
Carrot Soup
(serves 4)

2 medium leeks
4 cloves of garlic, finely minced
4 large carrots,
peeled and diced
about 1lb of fingerling, or other similarly waxy potatoes, scrubbed and diced
2Tbsp olive oil
2tsp sea salt
1tsp ground black pepper
2tsp turmeric
1Tbsp fresh lemon juice
6c unsalted vegetable stock or water

extra salt/pepper for seasoning

Vegan Red Lentil Stew

its too damn cold outside to do anything other than make soup.

Vegan Curried Red Lentil Stew

Measured dried red lentils and turmeric, soon to be stew.

So the temperature here in Boston this AM was hovering somewhere around six degrees. This isn't just regular old winter cold, this is downright offensive cold. Frost covering all of the window panes kind of cold, 3 pairs of socks inside the winter boots kind of cold, earmuffs under a hat under a hood wrapped in a scarf kind of cold. What to do when the temps get this low? Forget all about going outdoors, stay inside and make soup instead! This recipe was born from both the need to use up the bulk red lentils that have been clogging up my pantry shelves (I got a REALLY good deal) and the desire to eat something warming and nourishing that could fend off a looming head cold. This soup covers all of those bases and then some and is chock full of just the right kind of cold-fighting (of both the sickness and temperature variety) spices, like curry powder (DIY recipe here), turmeric, ginger, garlic and crushed red pepper. This is an approximation of a traditional Ethiopian stew, full of rich, bold flavors and incredibly hearty, perfect served alone or over a bed of rice.
Serves 6-8 but can be easily halved for a smaller batch. 

Finished curried red lentil stew, ready for fresh greens. 

Curried Red Lentil Stew

(serves 6-8)

2c dried red lentils, rinsed and picked over

3tbsp olive oil

2 onions diced

8 cloves of garlic, minced

1/4c fresh ginger, minced

1tbsp curry powder 

1tsp ground cumin

2tsp turmeric

1/2c crushed tomatoes

2tsp salt

1 1/2tsp crushed red pepper

8c unsalted vegetable broth

2c chopped fresh spinach, arugula, kale or other 

cooking greens.

Extra salt and crushed red pepper to taste

Heat olive oil in a large stockpot over medium heat.

Add onions and cook for 2-3 minutes until they become fragrant and slightly translucent, 

stirring frequently.

Add garlic and ginger, stirring every 15 seconds or so.

Cook for 1-2 minutes more.

Add curry powder, turmeric, cumin, salt and red pepper, 

cook for 1 minute.

Add lentils, stirring to incorporate into the mix.

Cook for 30 seconds longer, allowing mix to 

become fragrant.

Add stock and tomatoes, stir well to incorporate.

Turn burner to low and simmer partially covered 

for 30 minutes.

Stir every 10 minutes or so.

Once the 30 minutes are up, taste your soup, 

adding more salt if needed.

If the mix looks a little on the thick side, add more stock or water, 1/4c at a time.

Finished stew, topped with local greens and crushed red pepper.

Add half of the fresh chopped greens, stir, and cook uncovered for 15-20 minutes longer, until lentils have broken down and look almost pureed.

Serve hot garnished with the remainder of fresh greens.

Add more crushed red pepper to taste. 

Vegan Curried Split Pea Soup

put some curry on it...
On the Cheap: Vegan Curried Split Pea Soup

Finished vegan curried split pea soup, hot off the stove and ready to eat. 

Split pea soup is something I'd always WANTED to like. The concept of it always appealed to me, but I was never able to find a vegan version that was more than just a big bowl of ok. The heat and eat cans served their purpose but were somewhat pricey and pretty lacking in the flavor department. Then there's the glop factor. Bad split pea soup can have a texture/taste somewhat comparable to that of unseasoned dehydrated mashed potatoes. Yuck.
So after years of fruitless searching, and a lot of mediocre soup,
I set out to perfect a recipe of my own.

Soup ingredients still life: carrots, onion, split peas and curry powder.

With a little experimentation and a dash of curry powder, this recipe was born. Holding true to the "on the cheap" header of the post, dried split peas can easily be found for about a dollar per pound at your local grocery store. Store bought vegetable stock is relatively inexpensive or you can do homemade with leftover veggie scraps. The priciest ingredient will be the curry powder. If there is a co-op in your neighborhood you may be able to purchase it in bulk there.

If not, an Asian/ Indian grocery is a good place to seek out less expensive spices. If neither of these options are available to you just grab the curry powder from the grocery store. At about $5-6 per jar it won't break the bank, gives you a lot of bang for your buck flavor wise, and is worth having in your spice drawer for future recipes. 

Local carrots, peeled, sliced into discs and ready to be added to soup mix. 

When buying in bulk and using homemade stock, this recipe can be put together for between $3.50 and $5.00. Not too shabby for a pot of soup that serves 8-10.

*Note that this is an unblended soup. While a number of split pea soup recipes call for blending in the final step, I've found that if the peas are cooked properly they break down beautifully on their own, eliminating the 

need for blending.

Vegan Curried Split Pea Soup

(serves 8-10)

11b (about 2c) of dried green split peas 

2 tbsp olive oil

1 bunch of carrots (about 8-10) 

peeled and sliced into 1/4' discs

1 onion diced

3 cloves of garlic, finely minced

6 cups of low sodium vegan vegetable stock

1/2c water

2tsp kosher or sea salt

1tbsp madras curry powder

1 1/2tsp ground cumin

More salt and pepper to taste

Onions, garlic, carrots, peas and spices, ready for stock to be added. 

Rinse dried split peas until the water runs clear and pick over for any stones.

In a large stockpot, heat the olive oil over medium heat. 

Add onions and cook for 2-3 minutes, stirring frequently, until they become translucent.

Add minced garlic and cook for an additional 1-2 minutes,

continuing to stir frequently.

Add carrots, curry powder, cumin and 2tsp of salt cooking for an additional minute

until mix becomes aromatic, stirring frequently.

Add in rinsed split peas, stirring to combine and cook for an additional 30 seconds. 

Add in the vegetable stock and water and bring to a boil, stirring frequently.

Once soup is boiling reduce heat to low, 

cover and simmer for 45 minutes to 1hr, stirring occasionally. 

Once the peas are no longer holding their shape and the mixture

has thickened the soup is ready.

If you find the mixture to be a bit too thick, 

add additional water or stock 1/3c at a time. 

Add additional salt and pepper to taste. 

Local carrot line-up. Just because. 

Vegan Black Bean Chili

On the Cheap:
Vegan Black Bean Chili

15+ years ago my mother clipped a recipe for black bean stew out of the local newspaper. It was right around christmastime, I was a newly minted teenage vegetarian, and she was looking for something a little different for holiday dinner. The recipe was decidedly un-vegetarian but with some substitutions and, not factoring in the mouth burns from excessive chili powder, we banged out a pretty good vegetarian stew. Every year since, when the weather turns cold,  mom still cooks up a big pot. There's always some waiting for me when, after a long drive down the east coast, I arrive home for Christmas. You might say its something of a tradition.

Clockwise from topL minced garlic, diced red peppers and spice blend. 

Once I was off on my own, and much in need of a cheap way to feed myself, I began making something similar, a vague approximation of quantities and ingredients. Over the years the recipe became more chili than stew and is now a staple in our house. When the cooler months roll around you're likely to find a big pot of this on our stove every week. Its a go to for parties, great and perfect for a veggie/omni mix crowd. I like to cook a big pot of polenta as an accompaniment. Creamy polenta atop a big bowl of chili is the perfect one-bowl meal.

Dried black beans and canned tomatoes are a pantry staple around here. I prefer the dried beans to canned, mostly as a cost saving measure. You can buy them in bulk or find cheap 1lb bags at a traditional grocery store. And whether its the more expensive organics or the cheaper option, canned tomatoes are a must have. I like to use a mix of diced and puree/juice in this recipe.

Pre cooked chili ingredients, ready to simmer for an hour or two.

Vegan Black Bean Chili Recipe 
(feeds 8-10)
11b dried black beans (approximately 6-7 cups cooked)
or
3-4 15oz cans
1 28oz can diced tomatoes in juice
or
1 28oz can whole peeled plum tomatoes in juice, diced or broken apart by hand
2 cups tomato puree
or
2 cups tomato juice

2 tbsp olive oil
1 medium diced yellow onion
3 cloves of garlic, minced
1 medium red bell pepper, diced
1 cup of water
1tbsp chili powder
1 1/2 tbsp cumin
1 1/2 tsp sea salt
1/4 tsp ground cloves
1tbsp Tabasco (you can add more/less)

Dried black beans, quick cook method:

Place dried beans in a colander and inspect for any small stones/ grit

Thoroughly rinse beans and drain

Place in 5qt pot and add water until beans are completely covered
Bring to a boil, boil for 2-5 minutes
Remove from heat and allow to soak on the stove overnight
Drain pre-soaked beans

If using canned beans, drain and rinse in colander and set aside

In a large pot heat olive oil over medium heat.
Add diced onions and saute for approximately 2-3 minutes, stirring frequently,
until they begin to appear translucent.
Add minced garlic, continue to stir for 2-3 minutes more.
Add diced peppers, chili powder, cumin, sea salt, and ground cloves.
Stir and cook for one minute more, until well incorporated and fragrant.
Add in cooked, drained beans or canned drained beans, stir to combine.
Add your tomato puree/juice, diced tomatoes, water and Tabasco,
stir to combine.
Bring all ingredients to a light boil, then reduce heat to low.
 Cover pot slightly; not tightly, just enough to catch splatter.
Simmer for approximately 2 hours, returning to stir every 20 minutes or so.
If the liquid has reduced too much, add a bit more tomato juice/water as needed.

Taste after cooking time is up to make sure your beans are cooked through.
Add more hot sauce according to your preference.

 I usually continue to fill this chili out for a couple of days, adding more cooked beans, tomatoes, and spices as we put a dent in the pot.

Great with a scoop of polenta, a crumbling of corn chips or cornbread over the top, and/or a sprinkle of cheddar daiya.
FYI, the daiya/corn chip combo?
Pretty hard to beat.

Finished chili with a side of no-fail cornbread. Yum.