Is purple my new favorite color? I don’t know. Maybe. I seem to be drawn to purple foods lately. Maybe they feel kind of witch-y and seasonal. And that’s primarily what I aim for in my cooking.
Anyway, I find purple carrots endlessly intriguing and therefore, have used them in this soup. Unfortunately, the end product doesn't stay purple, so if your kiddo might be put off by the initial color, rest easy. This soup is also delicious made with orange carrots.
And added bonus: carrots are a great base for introducing new flavors to your kiddos. Carrots are familiar, mildly sweet, and almost entirely inoffensive, so they’re not intimidating when you mix in some za’atar and tahini, two things that, on their own, might prove too much for a developing palate.
I like swirling it with yogurt and sprinkling on some za’atar, which is a spice that should earn a spot in your repertoire.
If za’atar intimidates you, take heart. I was also a bit hesitant at first, but it’s a simple mixture of thyme, sesame seeds, salt, and sumac, which is a common middle eastern spice that has a bright, citrusy flavor. I feel like it’s the cumin of the middle east.
This soup is also a good way to introduce some new spices and flavors while incorporating an old favorite. M even requested a bowl of this with his dinner the other night, so I, obviously, felt extremely smug.
Purple carrot soup with za’atar
2 Tbsp olive oil, butter, or ghee
1 medium onion, minced
4 large cloves garlic, minced
1 tsp Aleppo pepper or paprika
1 tsp dried thyme
½ tsp coriander
1 tsp kosher salt, divided
1 ¼ lb carrots, peeled and diced into small pieces
4 cups low sodium stock (vegetable or chicken)
3 Tbsp tahini
1 Tbsp lemon juice
Yogurt (dairy or non-dairy)
Heat the olive oil over a medium flame. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and cook for one minute, or until fragrant. Add the spices and ½ tsp of salt and cook for one more minute, until fragrant.
Add the carrots and cook for one or two minutes. Add the stock and bring to a boil.
Reduce heat to low and simmer, covered, for 20 minutes or until the carrots are fork tender.
Transfer to a blender or food processor and add the tahini, lemon juice, and the other ½ tsp of salt.
Yield: 6½ cups or about 52 oz