Montag, 28. November 2016

Autumn Vegan Feeling Soup

Your going to love this. When the days get shorter and darker and colder, it’s soup time once again. But I must admit I enjoy a good bowl of soup all year round!


Try this hearty soup. It will be a small sensation at your next party, or when having friends or family over for the holidays, - that’s for sure.

Autumn Vegan Feeling Soup



1 T vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 T fresh ginger minced
1 1/2 t cumin
1 1/2 t coriander
1/2 t ground cinnamon
1/2 t freshly grated nutmeg
3 medium tomatoes, chopped  

1 ½ lbs/700 gr Hokaido pumpkin, chopped
3 medium carrots, peeled and chopped
4 cups/1 liter vegetable broth
1 1/2 T salt
1 T red Thai curry paste
pepper to taste
Soy milk as needed
1/4 cup chopped, dry-roasted peanuts
3 T creamy peanut butter
1 bunch chopped parsley  

Heat the oil in a large saucepan over medium-high heat. Sauté the onions over medium heat 6 – 7  minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, nutmeg and sauté about 1 minute, careful not to let the spices burn. Stir in the tomatoes, pumpkin, and carrot, and continue to cook and stir about 5 minutes. Pour vegetable broth into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanut butter until smooth. If the mixture is too thick, add a little soy milk. Season with red Thai curry paste and pepper. Serve piping hot, topped with chopped peanuts and parsley.


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