Tag Archives: soup

Sweet Potato and Coconut Curry Soup

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1 tbsp. olive oil
1 lb. sweet potatoes, peeled and chopped into chunks
1 red onion, chopped
1 tbsp. Thai red curry paste
2 cups vegetable stock
2 cups coconut milk

Heat the oil in a pot.  Add the sweet potatoes and onions, partially cover with a lid, and cook for 15 minutes, stirring often, until they are soft and just starting to turn golden.  Increase the heat to high, add the curry paste, and stir for 3-4 minutes so that the paste cooks and becomes fragrant.  Add the stock and the coconut milk and bring to a boil.  Transfer the mixture to a food processor and and whiz until smooth.

Lentil Soup

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  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt, more to taste
  • ¼ teaspoon ground black pepper
  • Pinch of ground chile powder or cayenne, more to taste
  • 1 quart chicken or vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1 large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3 tablespoons chopped fresh cilantro
  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Creamy Curried Cauliflower Soup

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  • 2 tablespoons extra-virgin olive oil, plus more to serve
  • 2 medium white onions, thinly sliced
  • 1/2 teaspoon kosher salt, plus more to season
  • 4 cloves garlic, minced
  • 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
  • 4 1/2 cups low-sodium vegetable broth (or water)
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1 1/4 teaspoon cumin
  • 1 cup coconut milk
  • Freshly-ground black pepper, to season
  • 1/4 cup finely chopped Italian parsley, for garnish (optional)
  • red chile pepper flakes, for garnish (optional)

Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes

Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.

Carrot Soup

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  • 2 tablespoons (30 ml) olive oil
  • 2 pounds (905 grams) carrots, peeled, diced or thinly sliced
  • 1 large onion, finely chopped
  • 4 regular or 6 small garlic cloves, peeled and smashed
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon table salt, plus more if needed
  • Pinch of Aleppo pepper or red pepper flakes
  • 4 cups (945 ml) vegetable broth

Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.

Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.

Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls.

Sweet Potato and Coconut Soup

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1 tbsp. olive oil
1 lb. sweet potatoes, peeled and chopped into chunks
1 red onion, chopped
1 tbsp. Thai red curry paste
2 cups vegetable stock
2 cups coconut milk

Put the oil in a heavy-based saucepan over medium heat.  Add the sweet potatoes and onion, partially covered with a lid, and cook for 15 minutes, stirring often, until they are soft and just starting to turn golden.  Increase the heat to high, add the curry paste, and stir-fry for 3-4 minutes so that the paste cooks and becomes fragrant.  Add the stock and coconut milk and bring to a boil.  Transfer the mixture to a food processor (or use a blender stick) and whir until smooth.

OPTIONAL ADD-INSchilis
1 tsp. curry powder
hot sauce