SoupAddict has been thinking a lot about vitamin C the past few days. A lot. Being laid flat for five days by the common cold leaves you with a lot of time to ponder the if-only’s. As in, if only SoupAddict had taken her multi-vitamin e.v.e.r.y.d.a.y, instead of once in a while, she wouldn’t have helped raise the value of her Kleenex stock. If only she had washed her hands just one more time after touching the door handle that 50 people before had palmed…. If only she had maced her boss with Lysol when he coughed across her desk like a 6-year-old forgetting to cover his mouth….
Wait, where were we?
Oh yeah. Vitamins.
You’ll have to excuse SoupAddict. She’s still semi-delirious from all the cold medicine.
Scientists are wrong, btw. Cockroaches are not going to take over the world.
This cold is.
SoupAddict fell in love with carrots a while ago, and when she saw a new recipe in January’s Bon Appetit, she knew this would make the menu.
Good timing, too.
Between the cold and the two-month-long super-carb-cook-off leading up to Thanksgiving, SoupAddict is really ready for some veggies.
Light, refreshing and citrusy, this salad hits the table in minutes and makes you happy — really happy — that carrots exist. And oranges and lemons. Vitamins A and C are your friends. Believe it, it’s true.
SoupAddict does not know much about Moroccan cuisine, but if these spices are any indication, she could totally get behind it. Like, totally. (Although, with her still-stuffed-nasal-passages, it’s pronounced, “Like, nonally.”)
Citrus and mint (and arugula). Wanna be really happy? Add some lime juice.
Carrots and food processors go together like peas and carrots. SoupAddict used to shave carrots with a peeler. An entire. pound. of. carrots. And then she bought a food processor.
Washing those bowls and lids and pushers and blades is nonally worth it.
The leftovers were just as good the next day. For lunch. Working. At her desk. Just before her boss decided to spread the Cold That’s Going to Take Over the World.
Not that SoupAddict is pointing fingers or anything.
Moroccan Carrot Salad
Adapted from BonAppetit.com
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/4 teaspoon ground allspice
Pinch of ground cloves
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons chopped fresh mint
1 pound carrots, peeled, coarsely grated
1 cup baby greens, such as arugula
salt and pepper, to taste
1 shallot, thinly sliced
Whisk first 7 ingredients in large bowl. Whisk in oil, lemon juice, orange juice, and mint. Add carrots and baby greens; toss to coat. Season with salt and pepper. Top with shallots and serve.