Seems appropriate to blog about my love for this carrot soup with Valentine's Day just around the corner. Sure, roses are nice. Chocolates are even better. But to win me over, just make me this Carrot Soup with Tahini and Crispy Chickpeas by Smitten Kitchen. It's a perfect Pantry dinner (I bet you have all these ingredients readily available in your pantry). It comes together quickly. And the combination of flavors and textures are simply sublime. And my boys could not get enough of these chickpeas. So this Valentine's Day, skip the overpriced V-Day menu and make this soup with your loved one. And maybe with a bouquet of carrots.

Click here for the recipe!

• California’s unique coastal environment, western ocean exposure and moderate temperature are the perfect conditions for growing strawberries year-round 
• All California strawberries are hand-picked for the highest quality berries, then rushed to coolers within 24 hours 
• Flavor is influenced by growing conditions, stage of ripeness and variety. Size is not a factor in determining flavor

• 2 ½ cups unbleached all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder 
• 1 teaspoon kosher salt
• 1 ½ sticks cold, unsalted butter, cut into 12-14 pieces
• 3 eggs
• ½ cup heavy cream
• 2 pints strawberries
• 2 teaspoons finely grated lemon zest
• 3 tablespoons sugar
• Whipped cream (canned or fresh)

*Source: California Strawberry commission. I was not compensated for this post. I have no material connection to the brands, products or services mentioned. Opinions are my own.