Thursday, June 4, 2015

Vegan Summer Lunch: Curry Carrot Soup and More


Oh my goodness everyone.... I have a recipe!  I feel like I haven't given a legit recipe since these freezer burritos in March.  Sure, there's been lots of food, but no real recipes.  I was very excited to get back into the kitchen with my camera and make some soup.





This soup definitely has a spice to it, probably because of all that ginger.  There's a little red pepper, too, which you can omit if you want to keep the heat level down.  For those that really like it hot, I swirled some sriracha as a finishing touch.





SQUASH AND CARROT SOUP

Ingredients

  • 1 cup soaked raw cashews
  • 1 yellow onion, diced
  • 1 shallot, diced
  • 1 stalk green garlic, chopped
  • 2 tbs coconut oil
  • 2 tbs ginger, grated
  • 1.5 lbs of diced butternut squash
  • 8 carrots, diced
  • 1 quart unsweetened coconut milk
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 tbs curry powder
  • 2 tbs lime juice
  • sriracha and roasted croutons for topping
  1. Soak the cashews overnight or for at least 6 hours.
  2. Heat up a large soup pot on medium/high heat.
  3. Chop all the vegetables.  Rough chop since we'll be blending.
  4. Add coconut oil to the pot and let melt.
  5. Add in onion, shallot, green garlic, and ginger.
  6. Saute for 15 minutes, stirring often as to not burn.
  7. Add in squash, carrots, coconut milk, and spices.
  8. Heat to boil.
  9. Turn on simmer and cook for 40 minutes.
  10. Let cool and add lime and soaked cashews.
  11. Blend with immersion blender or high powered blender (make sure cool).  The blender will give you a smoother texture.
  12. Serve warm with croutons and sriracha!


Now, let's talk about toppings!  To go on this beautiful soup, I dug into the freezer and thaw'd out a loaf of wheat bread that we forgot to eat.  I cut it into cubes and sprinkled it with a little fresh rosemary and olive oil, then I baked those at 400 degrees (F) for about 20 minutes.


I made this soup the night before for E+P fire station picnic.  Once it was cool, I put it in the blender and put it away.  The next morning, I let it warm up in my crock pot on warm while I hit the gym.  When I got back, the whole house smelled like curry, and I was ready for lunch.





Once I got home, I whipped up a salad using ingredients from my CSA basket, roasted some broccoli and croutons, and packed everything up for the party.




To go with the salad, I whipped up a simple, made up on the spot dressing that everyone loved!

Lemon Basil Avocado Dressing
  • 1 1/2 ripe avocado
  • Juice from 4 lemons
  • 1 tbs apple cider vinegar
  • 1/4 cup olive oil
Blend in a high powered blender and top salad.



The soup and salad and broccoli went over really well in a house full of meat eaters.  I think the avocado lemon dressing was the biggest hit!



The little puffy things on my plate were these tasty Indian treats stuffed with roasted potatoes and a spicy dressing.  E+P saved them for me from the night before, because they're awesome people.

What's your favorite summer dish?  Do you like soup when it's hot outside?  Leave me a comment!

8 comments:

  1. Yum, I have to try that soup! One of my favorite soups ever is a carrot and roasted red pepper soup, so this soup is definitely calling for me!

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  2. This all looks glorious! I'm trying to focus on whole-foods based everything, since returning from Austin, haha. This would be a great soup/salad & dressing to make soon! Thanks for sharing!

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  3. Mmmm ... LOVE ME SOME PANI PURI!! Fave Indian snack! Also love that soup. It's so bright and creamy and wholesome. Like Sheridan, I'm doing some major post-Austin damage control. Haha.

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