CREAMY MISO KABOCHA SOUP WITH TURMERIC, LEMONGRASS & CRISPY LENTILS

It’s Winter.  There’s that bleakness in the air of people desperately craving Spring.  Although, we're closer to sunnier days than we were a couple weeks ago, we're still (unfortunately) in the thick of it.  Temperatures are unstable, snow storms & "frozen rain" have both been in the forecast this last week.  We’re all seeking a bit of comfort, in whatever way we can get it.  

I'm still calling it the beginning of the year even though it's practically (already) March.  Although it's passing quickly, the year so far has been an unprecedented one, in so...so many ways.  Not just “the world” / politically, but I’m personally feeling that “off-ness”.   When it’s time for change - transition - and it feels a little like growing pains.  Not really sure yet where to go with it all, so until then, I’m putting one foot in front of the other, and making soup.

CREAMY MISO KABOCHA SOUP WITH TURMERIC, LEMONGRASS & CRISPY LENTILS (gluten-free, vegan, grain-free) Serves 4-6

This soup is simple, delicious and the perfect warming bowl for these Winter months.  It may seem like a lot of ingredients, but in reality mostly requires a little chopping and adding things to the same saucepan.  If you don’t have fresh turmeric (or ginger) root, add about a teaspoons or so of the ground versions, taste it and decide whether you want more.  For the lemongrass, use the back of your knife to “bruise” the lemongrass - this helps bring out its flavor (don’t forget to remove before ou blend!).  Also, this would still be great without lemongrass, so feel free not to follow the recipe exactly ;)

• 1/4 cup coconut oil, divided
• 2 medium carrots, medium diced
• 2 celery stalks, medium dice
• 1 bunch of scallions, roughly chopped
• 2 in. piece of ginger root, minced
• 4 in. piece of lemongrass, bruised then halved
• 1.5 in. piece of turmeric root, diced
• 6 cups of cubed kabocha (or about 1/2 a medium squash)
• 1 (15oz.) can of coconut milk
• 3 cups of water
• 1/4 cup miso
• 1 1/2 teaspoon sea salt or to taste
• 1 lemon, juiced
• Freshly ground pepper to taste
• About 1/2 cup cooked lentils
• Greens, to serve

In a large saucepan, add 1 tablespoon coconut oil over medium high heat.  After a minute, swirl oil around in the pan to coat the bottom, then add carrots, celery, scallions, stirring often for about 5-7 minutes or until they begin to cook down and scallions have softened.  

Then, add ginger, lemongrass, turmeric, and kabocha, cook the mixture for 2-3 minutes, then add coconut milk, water, miso and salt.  Bring to a boil, then simmer for about 25-30 minutes or until squash is softened (very easily pricked with a fork).  Taste the broth, it should taste flavorful (if it doesn’t, let it go another 5-10 minutes).  *Don’t forget to fish out your two pieces of lemongrass, if you choose to blend.  Then, use an immersion blender to blend until smooth, or add to a vitamix to whirl up.  Add the juice of one lemon, and stir to combine.

For crispy lentils:  Add 3 tablespoons or so (enough to coat your pan well) coconut oil to a skillet over medium high heat.  Once the pan is hot (hover your hand over the skillet to test), add cooked lentils in an even layer. (You might need to do batches for these, depending on your pan size, don’t overcrowd!)  Let them cook, stirring occasionally to keep from burning.  Add more oil if necessary, they should be “sizzling” in the oil to get them real crispy.  They will take about 2-3 minutes to get crispy, use a slotted spoon to remove and set over a paper towel-lined plate.  

To serve, top soup with freshly ground pepper, a handful of greens or herbs (cilantro or parsley would be great, I used baby arugula), and a small handful of crispy lentils per bowl.  It serves 4-6, depending on what you consider to be a “bowl” or if you’d like this as a meal, or starter.  Store the soup in a jar (beware, it will stain plastic) or tupperware, for up to a week (it hopefully won’t last that long).  The soup will thicken once refrigerated, feel free to use a few teaspoons of water when reheating, or keep it nice and thick.

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. 

TURMERIC & CANDIED GINGER ICE CREAM (Dairy-free)

Ever since visiting California over the holidays, I've been obsessed with fresh turmeric root in any and all forms.  My parents got me hooked after following in their turmeric-green smoothie (how LA is that?) footsteps.  It took me a while, but I finally found a source in my neighborhood and now - it goes in everything. Even, ice cream.

Leave it to me to develop an ice-cream-making addiction in the dead of a (literal) frozen NYC Winter.  Whether it's the most rational of activities in this weather, you'll have to decide, but it couldn't be a more warming flavor. Turmeric and ice cream is a match made in heaven, and if you're lusting over the root like I am, you will die for this vibrant dessert.

TURMERIC & CANDIED GINGER ICE CREAM (Vegan & Gluten-free) SERVES 6-8

Adapted from Golubka Kitchen

• 2 (15oz) full-fat cans coconut milk
• 1 tablespoon arrowroot powder (or 1/2 tsp. xantham gum)
• 1/2 cup maple syrup
• 2 inch peeled knob of ginger + 1/4 cup grated ginger
• 2 inch peeled knob of turmeric + 1/4 cup grated turmeric
• 1/3 cup finely chopped crystallized ginger
• Pinch of sea salt

In a bowl, whisk together 1/4 cup of coconut milk with arrowroot powder to form a thick slurry, set aside.  Heat the rest of coconut milk, maple syrup, ginger knob, turmeric knob & grated turmeric in a small saucepan.  Bring to low boil then cover and let infuse until cool. 

Strain the ginger & turmeric through a fine mesh sieve, then return to saucepan and whisk in the slurry until smooth.  Remove from heat, then mix in sea salt and grated & crystallized ginger.  Let the mixture cool completely, then refrigerate overnight or 5-6 hours before adding to your ice cream maker.  Use as brand directs or about 25-30 minutes.  Store in a glass tupperware container or loaf pan.