Since cold weather is slowly creeping up on us it is time to start thinking soups. I love soup. I have only made a few different ones in the past and am excited about this year. I started it off witha curried carrot soup. As I am typing this I have a Veggie and Seitan soup bubbling on the stove. That recipe will follow shortly along with William’s Bean Chili recipe and my Jalapeno cornbread. Oh the good eats we will have this Winter.
Vegan Curried Carrot SoupIngredients:1 Tbsp Olive Oil2 Tbsp Earth Balance Butter1 Medium Onion, chopped10-12 Medium Carrots, chopped3 Medium Potatoes, chopped6-8 Cups Water4 Bullion Cubes (2 no chicken, 2 veg)1 Tbsp Curry Powder1/2 tsp Ground Cayenne Powder1/2 tsp Garlic Powder1/4 tsp Cumin1/4 + tsp Sea SaltTo Garnish:1 Cup Tofutti Sour CreamPlastic Condiment Squeeze BottleParsleyDirections:*Preheat medium pot over med-high heat.*Add oil, butter, onions, potatoes, and carrots – (saute 5 minutes).*Add 6 cups stock, all spices, and about 1/4 tsp salt to the pot .*Bring to a boil, cover and cook until carrots are tender – (15-20 minutes).*Check at 15 minutes, if too much water boiled away add 1-2 additional cups.*Remove from heat*Place in food processor in 2 or 3 small batches and puree until smooth(as you do this, transfer blended soup to a large bowl to make room in processor)*Return soup to soup pot and place back over low heat.*Adjust seasonings to tasteTo Garnish:Put sour cream in squeeze bottle. Ladle soup into bowl. Make a swirl of sour cream in bowl from center out. Drag a toothpick across swirl in an “x” pattern, turn bowl, and repeat “x” pattern.Place a sprig of parsley in center to complete.