Carrot Soup with Toasted Pita Wedges & Hummus

THURSDAY

Carrot Soup  |  “Ethereally Smooth” Hummus  |  Toasted Pita Wedges

Carrot Soup Finished

I adore the blog…Smitten Kitchen.  I don’t know what tops my list of things to like about this place…the great recipes, the fabulous photography, the absolutely infectious personality of Deb Perelman {keeper of the Kitchen}…maybe it is the chemistry of all of the above working together that keeps me hooked.  But hooked I am and when I saw this carrot soup with the toasted pita wedges, well, all I had to do was decide which night of the week we would be having this for dinner.

With all due respect to Deb, I made a few “adaptations” {I know this is OK because she does it ALL the time.  EVEN with Ina Garten recipes…GASP!}…the biggest change was in the liquid component of the recipe.  Deb’s version calls for 4 cups of vegetable broth.   I had some Homemade Chicken Stock on hand so I replaced 2 cups of the vegetable stock with the chicken stock.  But this is the real adaptation… I had prepared a carrot dish last week that blew our socks off…Glazed Carrots with Cardamom & Ginger .  In that recipe, the carrots were cooked in a combination of fresh orange juice & carrot juice to intensify their flavor & the result was outstanding.  So I decided that for tonight’s soup I would do the same.  The remaining 2 cups of cooking liquid for tonight’s soup contained 1 cup each of freshly-squeezed orange juice & carrot juice.  Finally, I increased the cumin a bit {omitting the coriander & red pepper}, keeping to the classic combination of cumin, carrot & orange.  I have yet to try Deb’s version {which, no doubt, is over the moon} but I have to admit, this carrot soup tonight was out-of-this-world…amazing!

BTW…I also prepared this soup in the slow-cooker rather than on the stove-top.  Note:  my slow-cooker, which I used for the recipe below, has a non-stick aluminum insert.  Do not prepare vegetables in a ceramic slow-cooker insert on the stove-top as I did…they must be prepared in a separate pot and then transferred to the slow-cooker.

Carrot Soup {adapted from the Smitten Kitchen}

  • 3 tablespoons olive oil
  • 3 pounds carrots, peeled and diced
  • 1 large onion, peeled and coarsely chopped
  • 6 garlic cloves, peeled and coarsely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 2 cups chicken stock {preferably, Homemade}
  • 1 cup freshly squeezed orange juice
  • 1 cup organic carrot juice
  • salt & white ground pepper to taste
  1. Heat the olive oil in the aluminum, non-stick insert of a slow-cooker over medium heat.  Add the next 5 ingredients {carrots – kosher salt} and sauté until just browning, about 25 minutes.
  2. Add broth as well as orange & carrot juices, scraping up any browned bits at the bottom of the pot.
  3. Transfer insert to slow-cooker and cook on high for 4 hours {or until carrots are tender}.
  4. Purée soup with a hand-held immersion blender until smooth and keep warm in crock pot until ready to serve.

So now you have both recipes…the original & my adapted version above…have fun!

Okay, because all text {and no pictures} is boring

Carrots Washed A carrot sundae for the bunny rabbit…

Carrot Sundae

Minced Garlic

Cumin Ground

Oranges Halved 2Oranges Juiced

Now to prepare the “Ethereally Smooth” Hummus …

Chickpeas

Let me say from the start…this dish was NOT in the cards for me today.  It was all my fault.  My go-to way of preparing beans is the overnight soak followed by the slow-cooker method but I goofed.  Last night I failed to soak the beans, which, in and of itself, is not necessarily a problem.  According to the package directions, there is an emergency “quick” soaking plan which involves  bringing the beans and water to a rapid boil for 2 minutes and then removing from heat to let stand for 1½ hours…no problem.

But then comes the cooking of the beans…since my slow-cooker was otherwise occupied with the carrot soup I opted for the stove-top method {NOT my usual way of cooking beans}.  Well, to make a long story short, I forgot about the beans {as I usually do when they are in the slow-cooker} and all of the water evaporated from the pot and the beans burned.  Uugh!  My visions of that “Ethereally Smooth” Hummus went POOF!  So, in the picture above, you see how my hummus began and this is how it ended {after a trip to Whole Foods…hey, you need to know when to let go}…

Hummus Plan B

Finally, the pita wedges…

Once again, I chose to adapt the Toasted Pita Wedges from Smitten Kitchen to our family’s taste {read: we are NOT big sesame fans}.  My version was really simple & the kids devoured the pita slices with, you know, Hummus Plan B

Toasted Pita Wedges {adapted from the Smitten Kitchen}

  • 4 organic pita breads, each cut into 8 wedges
  • olive oil to brush pitas
  • coarse sea salt, to sprinkle
  • freshly ground black pepper, to sprinkle
  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper and place pita wedges in a single layer on baking sheet.
  3. Brush each pita wedge with olive oil.
  4. Sprinkle pita wedges with sea salt & freshly ground black pepper
  5. Bake for 5-6 minutes.  Serve warm with hummus.

Pita Bread Triangles

 

Pita slices with oil S&P

K Initial

Carrot Soup
 
Prep time
Cook time
Total time
 
Carrot Soup {adapted from the Smitten Kitchen}
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 3 tablespoons olive oil
  • 3 pounds carrots, peeled and diced
  • 1 large onion, peeled and coarsely chopped
  • 6 garlic cloves, peeled and coarsely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 2 cups chicken stock {preferably, Homemade}
  • 1 cup freshly squeezed orange juice
  • 1 cup organic carrot juice
  • salt & white ground pepper to taste
Instructions
  1. Heat the olive oil in the aluminum, non-stick insert of a slow-cooker over medium heat. Add the next 5 ingredients {carrots - kosher salt} and sauté until just browning, about 25 minutes.
  2. Add broth as well as orange & carrot juices, scraping up any browned bits at the bottom of the pot.
  3. Transfer insert to slow-cooker and cook on high for 4 hours {or until carrots are tender}.
  4. Purée soup with a hand-held immersion blender until smooth and keep warm in crock pot until ready to serve.

 
Toasted Pita Wedges
 
Prep time
Cook time
Total time
 
Toasted Pita Wedges {adapted from the Smitten Kitchen}
Author:
Recipe type: Bread
Cuisine: American
Serves: 6
Ingredients
  • 4 organic pita breads, each cut into 8 wedges
  • olive oil to brush pitas
  • coarse sea salt, to sprinkle
  • freshly ground black pepper, to sprinkle
Instructions
  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper and place pita wedges in a single layer on baking sheet.
  3. Brush each pita wedge with olive oil.
  4. Sprinkle pita wedges with sea salt & freshly ground black pepper
  5. Bake for 5-6 minutes. Serve warm with hummus.

Related Posts Plugin for WordPress, Blogger...
Print Friendly

Post Your Comment