Carrot Ginger Tahini Soup

Photo and recipe courtesy of Emma Kula

The addition of tahini adds a delicious, nutty creaminess to this wonderful carrot soup. It’s super simple to prepare and makes the perfect light dinner for these first days of spring. Don’t forget to top it with some crunchy sesame seeds (or chopped nuts) and plenty of fresh herbs!

Ingredients:

1 tbsp. coconut or olive oil

½ large sweet onion, diced

2 cloves of garlic, minced

2 inch piece of fresh ginger, peeled + minced

5-6 large carrots, chopped into 1-inch chunks

½ tsp. salt

2 tsp. curry powder

4 c. veggie broth

1 c. full-fat coconut milk

3 tbsp. tahini

Fresh black pepper, sesame seeds + fresh herbs, for topping

Method:

In a large pot, heat your oil over medium. Once hot, add in your onion and saute for a few minutes until soft and translucent. Add in your garlic, ginger, carrots, salt and curry powder and cook for an additional 5 minutes.

Pour in your broth, then bring the mixture to a boil, reduce heat to medium and let it simmer for 15-20 minutes or until the carrots are quite soft.

Transfer the soup to a blender with the coconut milk and tahini and blend until completely smooth. Taste and add more salt + fresh pepper as needed.


Holiday (or anytime!) Harvest Salad

Photo and recipe courtesy of Emma Kula.

This hearty + flavourful salad combines caramelized roasted squash, crisp apples and crunchy, salty pecans – a guaranteed crowd-pleaser for the family! Everyone will love this nutritious + delicious side dish paired with dinner.

Ingredients:

Salad:
4 c. mixed greens of choice (arugula + spinach are lovely)
1 small delicata squash, sliced into ½ inch rings
1 small acorn squash, chopped into cubes
2 large honeycrisp apples, chopped into cubes
½ c. pecans
2 tbsp olive oil
½ tsp sea salt
½ tsp garlic powder


Dressing:
⅓ c. olive oil
2 tbsp apple cider vinegar
¼ c. fresh apple cider
1 tbsp maple syrup or honey
1 tbsp dijon mustard
1 clove garlic, finely minced
¼ tsp salt
Fresh pepper

Directions:

Preheat your oven to 400 degrees. Coat all of your squash pieces in the olive oil, salt and garlic and place on a baking tray. Bake for 30 minutes, flipping halfway through, until the squash pieces are lightly browned and cooked through. Set aside.

Make your dressing by whisking together all ingredients in a jar. Taste and adjust seasoning as necessary.

Toast your pecans either in a dry pan on the stovetop over medium heat until browned and fragrant, or on a tray in a 350 degree oven for 10 minutes. Season with a bit of sea salt and set aside.

To assemble the salad, place your greens in a large serving bowl. Add in your cooked squash and chopped apples. Drizzle with the dressing and sprinkle with toasted pecans before serving.