This past weekend was our photography + styling workshop in NYC. Just like when any other workshop is over, I am left feeling recharged and re-inspired by the students and the experience. This was the first time we hosted a workshop in my home city, and it was also the first time where I cooked most of the food we were eating. Both made me so happy. Feeding people + NYC are two of my favorite things and I loved sharing them both with our eager students.
For lunch on Saturday, we indulged on LOTS of veggies. All veggies to be exact. Delicata squash, romano beans, tomato confit .....so many veggies piled high on plates with some greens mixed in. My favorite kind of lunch, and I think a lot of others feel the same. For Sunday, we brunched on a beet and horseradish cured salmon. I served it along side some pumpernickel bread, watercress greens, radishes, and a herbed tofu spread. The process of curing salmon is not difficult, it just take a few days of advance planning, but the outcome is soooo gorgeous, it feels special. If you want to see some pictures from our workshop (and some shots of the gorgeous salmon) .... you can check them out using THIS LINK to our instagam hashtag.
We lucked out with the weather last weekend, but last week was the first week the temperature change was noticeable. One day you needed a coat, and the next day you were fine with layering a sweater. This change in season is also reflected in the food that we saw during out visit to the greenmarket, and the way we will be preparing our veggies from now until the weather gets warmer again. It's soup season, and that makes me so happy because I love soup.
So to kick off soup season, I am sharing this simple soup with flavors that I crave this time of year. Carrots get rubbed with a super-flavorful and super-immunes boosting turmeric and garlic spice mixture, and the roasted until soft and caramelized. Into the blender it goes with nothing else but a little water or broth. When choosing your carrots, make sure to look for ones with good-looking green tops. You'll need them to make this carrot top harissa, and you'll be so happy you did because it goes so well with so many things ....... but first, drizzle it all over this soup.
turmeric roasted carrot soup + carrot top harissa
for the carrot top harissa:
1 cup of green carrot tops, chopped
1/2 cup of cilantro
5 mint leaves
1 small garlic clove, sliced
the juice of 1/2 a lemon
1/2 teaspoon of cumin
1/4 teaspoon of salt
about 1/2 cup of extra virgin olive oil
for the turmeric spiced carrots:
2 cloves of garlic
1 teaspoon of turmeric
1 teaspoon of cumin
1/2 teaspoon of cinnamon
1/2 teaspoon of kosher salt
a pinch of cayenne
1/4 cup of olive oil
about 10 carrots, trimmed
1 large yellow onion, sliced into thick chunks
5 cups of water (or a chicken or vegetable broth)
*If you're using water, you will likely need additional salt, about 1/4-1/2 a teaspoon
juice from 1/2 a lemon
additional/optional toppings: a drizzle of coconut cream or olive oil, a handful of toasted pumpkin or sunflower seeds
Make the spice rub, and roast the carrots:
- Pre-heat the oven to 400º.
- Make the turmeric spice rub by placing all of the ingredient for the rub into a food processor and pulse until you have a consistent mixture.
- Place the onions and carrots onto a parchment lined baking sheet and rub them with the spice mixture. Roast for about 30 minutes, until the carrots are very soft/fork tender.
While the carrots are roasting, make the carrot top harissa:
- Place all of the ingredients for the carrot top harissa into a food processor (except for the oil). Pulse a few times, and then drizzle in the oil in a slow stream while the food processor is running, until you have a consistent mixture. Set aside until you're ready to serve.
Blend the carrots, assemble and serve:
- Place the roasted carrots and onions into a high-powered blender with the water (or broth) and the lemon juice. Blend on high until smooth. Taste and add any additional seasoning you feel necessary. If your broth was cold, or you do not have a blender such as a vitamix (which can heat the soup while blending), you might want to heat it up a little in a pot on the stovetop over medium-low heat.
- Distribute the soup amongst bowls, and drizzle with a spoonful of the harissa and any other additional topping you like.