When you crave a nice spicy warm soup and do not want to go through the hassle of making curry, my Cauliflower and Potato Curry Soup does the trick! This is one of my special recipes, it is an Indianish recipe and is vegan. Cauliflower and Potato curry is quite common in India. In Hindu temples, when they serve food, you will find a thin curry to be had with roti bread that is made with these vegetables. You can use as little or as much water you want to make this soup style or a thicker drier curry. Based on your preference, you can switch the vegetables, if you want to make it sweeter, try substituting cauliflower with carrots...
Traditional south Indian soup 'Rasam' is made with lentil stock and tomatoes. This is a simple soup and can be enjoyed during cold winter nights. Special warming ingredients such as curry leaves, black pepper, turmeric, and ginger help with digestion and provide natural warmth to our bodies. If you cannot find curry leaves (only to be found at the Indian store), then squeeze a tablespoon of lemon, and that should do the trick. Curry leaves are quintessential to south India, and every family grows their own curry leaf plant. Back home, my mom has a huge curry leaf plant, it is almost a tree, and just rubbing your fingers on the leaves oozes essential oils from these delicious curry leaves....
Serves:4 Ingredients 2 Tablespoons olive oil 1 medium white onion, diced 1 Tablespoon sea salt 2 cups peeled and diced Yukon Gold potatoes 1 carrot, peeled and diced 1 lb frozen chopped spinach, thawed 1 teaspoon ground black pepper 1 Tablespoon curry powder 3 cups vegetable stock 3 Tablespoons unsalted butter 4 Tablespoons creme fraiche OR sour cream, for garnish Instructions In a 4 qt Dutch oven over medium heat, add oil, onions and salt. Saute for 5 minutes. Add potatoes, carrots, spinach, pepper, curry powder. Mix. Cook for 5 minutes, stirring once every minute. Add vegetable stock and bring the mixture to a boil. Reduce heat to low, and cook covered for 20 minutes. Carefully spoon the soup into...
This vegan Mulligatawny (black pepper water) soup is a popular south-Indian soup. It is spicy and delicious, and the use of butternut squash makes this soup a little sweet. YouTube: Vegan Mulligatawny Soup Serves: 4 Ingredients 2 Tablespoons of coconut oil 1/2 cup white onion, minced 1 Tablespoon ginger, peeled and grated 1 jalapeno, seeds and stem removed, roughly chopped 7-8 curry leaves, each leaf torn into two pieces, OPTIONAL 1 teaspoon sea salt 1 cup French lentils 1 teaspoon ground turmeric 1 Tablespoon ground coriander 1 teaspoon freshly ground black pepper 2 cups butternut squash, peeled and diced 4 cups vegetable stock 1/2 cup regular coconut milk 1 Tablespoon lime juice 2 Tablespoons chopped cilantro 1 teaspoon sea...
It is almost Fall and I eat a lot of soups during fall and winter. Certainly, there are times when we all run out of ideas on making delicious soups to keep us warm, and here is one from my collection. This dark green thick soup has an added sweetness from sweet potato. If you make this amount, it will last you for a week. VegetarianServing Size: 4 to 6 servings Keeps well in the refrigerator for 2 weeks. Ingredients 4 Tablespoons unsalted butter (to make it vegan, use 4 Tablespoons olive oil instead)6 black pepper corns1 dried bay leaf (preferably Indian)1 Tablespoon Rupen's Curry Mix OR (1 teaspoon garam masala powder AND 2 teaspoons curry powder)1 cup thinly sliced...
