soup and such

simple, fresh vegetarian soups and more


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curried yellow split pea soup

curried yellow split pea

Aaaaaand we’re back! Apologies for the unintended hiatus.

Here’s one more soup idea for 2014. It’s easy to make, delicious, and a little spicy!

All the credit for this soup goes to The Sprouted Kitchen. I’ve written out the recipe below, but I didn’t really change much from the original, other than subbing carrots for the sweet potato because it’s what I had on hand. I’m sure the sweet potato option would be equally delicious. Either way, this recipe is a keeper.

Happy holidays to all the spirited Soup and Such readers out there! I hope you get to clink glasses with people you love as you ring in the new year. I have promised myself to keep this blog freshly updated throughout 2015. Can’t wait to share more easy vegetarian soup et al. recipes with you!

Until next time!

~Inge

Curried yellow split pea soup
Barely adapted from The Sprouted Kitchen

Ingredients:

2 tablespoons butter
1 small red onion, chopped
3 garlic cloves, chopped
2-3 carrots, chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons freshly grated ginger
1 teaspoon turmeric
2 teaspoons cumin
2 teaspoons curry powder
Dash of cayenne pepper
1.5 cups dry yellow split peas
6 cups veggie broth
1 cup coconut milk
1/3 cup orange juice
chopped cilantro (optional garnish)

Method:

1. Melt butter in your favorite soup pot. Add the onion, garlic, salt, and pepper. Cook for about 5 minutes. Add the ginger, turmeric, cumin, curry, cayenne, split peas, and broth. Mix everything up, bring to a boil, then simmer (covered) for about 45-55 minutes (or until the peas are very soft).

2. Use an immersion blender to puree the soup to desired thickness. Then, stir in the coconut milk and orange juice. Warm the soup back up and give it a taste for a seasoning check. Mine didn’t need anything at this point – it was good to go!

3. Serve in bowls with chopped cilantro as a garnish plus an extra drizzle of coconut milk, if desired. This soup goes really well with Naan on the side!

 

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4 Comments

tomato carrot soup

I think I’ve fallen into a recipe rut lately – same old soups, same old salads, same old snacks. Do you know the feeling? Nothing really wrong with what we’ve been making, but it was time to switch things up.

I woke up Sunday morning thinking about carrot soup. Something creamy sounded good, perhaps with curry. But very little effort would have to be involved because, well, it was Sunday and I was tired from the week. After a little digging around the internet, I remembered a tomato-based carrot soup I saw some time ago here. I decided to give this recipe a go and save the curry-flavored carrot soup idea for another day (any recipe recommendations on that front??).

This was actually my first time making homemade tomato soup. February is probably not the best time of year to do this since store-bought tomatoes in the winter can be kind of blah. We found some decent ones, though, and the soup had a very nice flavor. Still, it would be a lovely late summer soup, so I’ll try to remember that in about six months.

creamy tomato carrot soup with basil

creamy tomato carrot soup with basil

This soup is very easy to make. I love the idea of adding some carrot to a creamy tomato soup – the carrots seem to mellow out the acidity of the tomatoes a bit. I also love the yellowish-orange color of this soup, especially when you stir in the pretty green ribbons of basil. We ate this with crusty bread on the side, but I think it would be even better with grilled cheese sandwiches. I’ll do that next time. ~Inge

Tomato carrot soup
Adapted only just a bit from soulemama

The amounts all seem very flexible here, depending on the size of your vegetables and other variables. My recommendation is to just taste/eyeball things as you go, adjusting seasonings and amounts as you like.

2 tablespoons butter
4 (or so) tablespoons olive oil
5 carrots
2 celery stalks
1 medium onion
3 garlic cloves
4 pounds (or so) tomatoes
2 cups veggie stock
½ cup milk or cream or a vegan alternative
1 cup chopped basil

Method:
1. Peel your tomatoes. I did this by dropping them in a pot of boiling water for about a minute. Remove the tomatoes and let them cool a bit. At this point, the skins just slide right off.

2. Cut the peeled tomatoes in half and remove the stems. Place on baking sheet, toss with about 2 tablespoons of olive oil, and season with a good amount of salt and pepper. Don’t be shy with the seasonings – you want the tomatoes to have a lot of flavor. Roast in a 400 degree oven for about 30 minutes.

3. While the tomatoes are roasting, chop up the rest of your veggies. Melt the butter and about 2 tablespoons of olive oil in the bottom of a soup pot. Add the veggies and sauté for about 15 minutes.

4. When the tomatoes are finished roasting, add them to the veggies along with the veggie stock. Continue to cook everything for another 15 minutes or so (until the carrots are soft).

5. Blend the soup. I did this with an immersion blender.

6. Stir in the milk and chopped basil. Enjoy!