Za'atar

I've sung pureed soup's praises before, and I'll sing them again: few foods are more satisfying, nourishing, and leftovers-friendly while still allowing room for experimentation and intrigue. This Middle Eastern spiced carrot soup is no exception. Creamy without using cream and garnished with all matter of excellent nibbles, it's the sort of soup that is worthy of a light meal in and of itself.

A quick word on the garnishes: I know what you're thinking: four components for one soup . . . isn't that a hair excessive? The short answer is no. Spiced chickpeas, a tahini-lemon dollop, dukkah, and parsley make the soup the lovely dish it is by providing loads of textural and flavor contrast, while adding minimal time and effort to the recipe.

Keep reading for the warmly spiced recipe.

What's perfect for your Super Bowl spread, and yet far from indulgent? These za'atar and cumin-spiced roasted chickpeas. Additionally, they're an excellent garnish for soups and salads, come together with a minimal of effort, are easy to transport, and are just plain delicious.

If this seems like a lot of blustery praise, don't be put off. Even if you find they're not your cup of tea you'll be out a mere few dollars (chickpeas are cheap!) aside from the initial purchase of tangy herbal za'atar and earthy cumin seeds (use extra za'atar in this soothing soup that's swirled with za'atar oil).

Not feeling the Mediterranean flavor profile? Think of this recipe as more of a blueprint than a set in stone prescription — feel free to sub out spice blends as you please, the proportions listed below are intended as a mere jumping off point.

Keep reading for the fast and easy recipe.

January may be National Soup Month, but every day in my household is its own national soup day of sorts, so whenever a new recipe gets on my radar, it quickly becomes an obsessive quest to gather the ingredients and take it for a test-drive.

This za'atar-oil-flecked beauty was no exception, so off I set to the store with hopes that my search for a packet of za'atar — a Middle Eastern spice blend comprising oregano, thyme, sesame seeds, and sumac — wouldn't be found futile. Thankfully, Spicely came to my rescue, no specialty store required; it even came in a conveniently smaller package to boot, a boon to those looking to waste less in the kitchen in 2013.

And to answer the burning question: yes, this soup was everything I wished for and more. Well-balanced, velvety smooth, and aesthetically appealing thanks to a swirl of za'atar oil, this tangerine-hued winner will be entering my soup rotation for months to come. I urge you to adopt it into your fold as well.

Keep reading for the recipe.