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. 

CELERY ROOT & PINK LADY APPLE SOUP WITH YOGURT, TOASTED HAZELNUTS & MICROGREENS

In New York, it's been a cold, cold winter this year with no end in sight.  Just a few days ago it snowed again, just 24 hours after the "first day of Spring." While I've been subsisting off brothy, meaty soups (obviously comforting in freezing temps), I'm searching for something a little brighter.  This soup is just hearty enough for a cold night, but has the freshness of Springtime – or more specifically, Spring weather - is hopefully just around the corner.  

If you've never cooked with celery root (or celeriac) – this is your time.  It's a root vegetable with the essence of Spring.  I know it appears pretty gnarly on the surface, but once you shed its knobby skin, it has such a light, fragrant celery taste that anyone would love.  Enjoy this soup warm with good, crusty bread.

CELERY ROOT & PINK LADY APPLE SOUP WITH YOGURT, TOASTED HAZELNUTS & MICROGREENS (Gluten-free, grain-free, vegan opt.)

SERVES 6-8

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 leek, cut into half-moons
• 1 small sweet onion, roughly chopped
• 2-3 pink lady or honey crisp apples, peeled & diced
• 1 3/4 lb. celeriac, peeled and diced (about 4 cups chopped)
• 1 medium parsnip, peeled and diced
• 2 bay leaves
• 3-4 sprigs of thyme
• 6 cups chicken or vegetable broth
• 1 cup full-fat coconut milk, or about 1/2 can
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup hazelnuts
• 1 teaspoon sea salt, or to taste
• Freshly ground white pepper
• Greek yogurt, to serve
• Microgreens, to serve

Preheat oven to 300 degrees.  Heat a large Dutch oven or saucepan over medium heat with olive oil.  Add garlic, onion, leek, apple, celery root and parsnip.  Sauté for 8-10 minutes, or until onions and leeks begin to soften.  Stir in bay leaves, thyme, nutmeg, broth and coconut milk. Bring mixture to a boil, then simmer over low heat until celery root, apples & parsnips are completely softened.  Season as you go with sea salt and freshly cracked white pepper.

In the meantime, add hazelnuts to a small baking sheet.  Cook for 10-12 minutes or until your kitchen smells nutty and hazelnut skins begin to flake off.  Set aside to cool.  Once hazelnuts are cool enough to touch, rub them between your hands to remove skins (this step can be skipped, but the hazelnut skins will flake off easily and no one wants that in their soup!).  Once most of the skins are removed, roughly chop and set aside.

Once soup is soft, use a hand blender or actual blender to puree soup until smooth.  Season each bowl with flaky sea salt, white pepper and hazelnuts.  Then top with a dollop of yogurt and a handful of microgreens.  Serve immediately. 

This post was originally shot for H&M !

HOME/MADE: HOW TO INFUSE ALCOHOL (Bay Leaf Gin, Hibiscus Tequila & Strawberry + Pink Peppercorn Vodka)

I've always wanted to infuse my own alcohols, but that was before I realized how stupidly easy it actually is.  (I mean, this process almost doesn't require any googling.)  All you need is to pick a liquor you love, decide on some interesting ingredient to infuse, and let it sit for about a week.  It's as easy to make as it is to drink - the hardest part is picking what to use!

BAY LEAF INFUSED GIN ( Makes about 25 oz)

1 (750ml) bottle of gin, I recommend ST. GEORGE (my favorite gin, ever)

15 fresh bay leaves

In a large glass bottle, pour your bottle of gin over around 15 fresh bay leaves.  Cover and let sit for one week in a dry, cool place.  Once infused, remove all bay leaves, and use as you would any other gin.  Bay leaf gin and tonics are awesome.

STRAWBERRY & PINK PEPPERCORN INFUSED VODKA (Makes about 25 oz)

1 (750ml) bottle of vodka, I recommend TITO'S VODKA

1 pint strawberries, hulled

2 tablespoons pink peppercorns

In a large glass bottle, pour your bottle of vodka over fresh, hulled strawberries and pink peppercorns.  Cover and let sit for one week in a dry, cool place.  Once infused, strain peppercorns and strawberries (which will be white and weird!), and use as you would any other gin.  I love this vodka with soda or tonic.

HIBISCUS-INFUSED TEQUILA (Makes about 25 oz.)

1 (750ml) bottle of tequila, I recommend ESPOLON Tequila Blanco

About 1/2 cup hibiscus leaves

In a large glass bottle, pour the bottle of tequila over dried hibiscus leaves.  Cover and let sit for one week in a dry, cool place.  Once infused, strain hibiscus leaves, and use as you would any other tequila.  Hibiscus margaritas are amazing ;).