TURMERIC, CARROT & RED LENTIL STEW

It’s finally become Winter in New York.  It took an extra long time this year, and I’ve been relishing in the pleasantly chill 60 degrees until now. Although it feels like the tropics in my apartment (could be worse), I’m still craving warming meals.  This soup is perfect for those chilly nights when you need something to pack a punch and simultaneously shun any & all Winter colds.  Luckily it also serves a crowd, so you’ll have leftovers all week or the perfect opportunity to throw a soup party (they’re real).

I’ve always loved the act of making soup, when you have the time to casually prep ingredients and let it simmer on the stove for hours. It’s one of those things, like pie-making, that require a little more effort, but if you enjoy the process rather than oppose it, the act becomes a totally different thing. Pies are obviously prettier (and a little more fun), but with soup I actually enjoy the process of cutting, peeling & dicing a ton of vegetables.  It’s meditative and calming on the days when I need a little more balance in my life.  Since food has always been the thing I return to when I need solace, comfort, warmth.  I promise, if nothing else, this soup will taste good, but it also might just lift your spirits.

TURMERIC, CARROT & RED LENTIL STEW (Gluten-free) Serves 6-8

• 3 tablespoons olive oil
• 1 large sweet onion, roughly chopped
• 4 garlic cloves, minced
• 2 in. piece of ginger, grated or minced
• 1 lb. carrots, or 3 cups, roughly chopped
• 1 lb. kabocha squash or pumpkin, roughly chopped
• 1 small bunch marjoram, tied with cooking twine
• 4 bay leaves
• 2 quarts organic vegetable or chicken broth
• 1 1/2 cups red lentils
• 1 1/2 tablespoons ground turmeric
• 1 teaspoon coriander
• 1 teaspoon zatar
• 2 teaspoon sumac
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne
• 3 tablespoons tamari
• 5 stalks of kale, de-stemmed and torn
• sea salt to taste
• freshly ground pepper
• Sour cream or yogurt to serve, optional

In a large, heavy-bottomed pot, add olive oil, onion, garlic and ginger over medium heat.  Stir until fragrant, about 3-5 minutes.  Then, add chopped carrot and pumpkin.  Stir for 5-7 minutes, then add marjoram, bay leaves, broth and red lentils.  Bring soup to a boil, then simmer.  Stir in all spices and tamari, then let the soup stew for 30-35 minutes or until pumpkin and carrots are tender.  

Add torn pieces of kale leaves right before serving, letting them cook gently in the hot soup.  Season to taste with sea salt and ground pepper. (don’t be shy with the salt!)  To serve, sprinkle sea salt atop, and a dollop of sour cream or yogurt.  Serve piping hot. 

CREAMY BEET, FENNEL & PARSNIP SOUP WITH PISTACHIO & CREME FRAICHE

I don't know about you, but there has been a revolving door of root vegetables in my house for the past few months.  Like many, I've been making tons of soup, roasting vegetables, making mashes, chilis, etc.  We're all just looking for a little bit of comfort from the little bit of variety we have right now.  Even so -  and as much as I love Winter vegetables - I'm still yearning for a little brightness.  

While getting a little sick of brothy soups, living with a Russian and Valentine's day sparking the mood, I finally gave in to the idea of a beet soup.   If the color isn't enough to sway you, maybe the flavor will.  The bit of ginger offers a nice bite & brightness, while still feeling like a soup fit for cold weather.  Although it's still (literally) freezing outside, this colorful soup might tide me over till Spring.

CREAMY BEET, FENNEL & PARSNIP SOUP WITH PISTACHIO & CREME FRAICHE (Gluten-free, Grain-free, Dairy-free opt.) Adapted from Epicurious | SERVES 4-6

• 2 tablespoon olive oil
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 3 large beets, large dice
• 2 parsnips, large dice
• 1 fennel bulb, roughly chopped
• 4 cups vegetable broth
• 1 (15oz) can full-fat coconut milk
• 1/2 lemon, juice
• Sea salt to taste
• Freshly ground pepper
• About 1/3 cup yogurt, to serve (opt)
• About 1/3 cup chopped & toasted pistachios, to serve
• Handful of greens or micro greens, to serve

In a large dutch oven or large pot, heat oil over medium-high heat.  Add onions, garlic and ginger, stirring often for 4-5 minutes.  Add beets, parsnips and fennel and sauté for another 4-5 minutes, then add stock and coconut milk.  Bring to a boil, then simmer, uncovered, over low heat until beets and parsnips are tender.  Add squeeze of lemon juice, then season with sea salt and freshly ground pepper to taste.  

Using an immersion hand blender or regular blender, blend soup until smooth or desired texture.  Garnish with a dollop or swirl of creme fraiche, chopped pistachios & greens.