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...
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...
Today, I made Curried Beetroot and Ginger soup. A simple recipe, and I made it with fresh beets. I hope you enjoy the recipe: Ingredients 3 Tablespoons butter 1 Tablespoon oil 1 cup white onion, finely chopped 12 black peppercorns 3 beets, peeled and chopped in 1 inch cubes 4 inch piece of fresh ginger, roughly chopped 2 Tablespoons curry powder 1 cup whole milk plain yogurt OR 1/2 cup Greek yogurt 6 cups vegetable stock Salt to taste Instructions In a 5 qt sauce pan, over medium heat, heat butter and oil. Add onions and sauté for 5 minutes, stirring once every minute. Add beets and ginger and sauté for 15 minutes, stir once every...
