It is starting to feel like winter! Whenever it is gray and cold outside, I feel like making (and eating!) soup. I wanted to make a coconut curry soup this week but ran out of coconut milk and didn’t feel like running out to get some. I put this together with the stuff I had in my fridge/pantry and I think that it is versatile enough that you can use whatever you have on hand. We ate the soup with crunchy garbanzo croutons and pesto grilled cheese sandwiches (recipe for the garbanzos below as well!). I hope that it hits the spot for you like it did for us!
1 small head of cauliflower
2 large or 4 small carrots (about 2 cups chopped)
1 small onion
vegetable bullion (2 cubes)
1 clove of garlic, 1 knob of ginger
Assorted spices: cumin, turmeric, salt, pepper, curry powder or curry paste, thyme, etc..
ghee or butter
splash of milk (almond milk or non-dairy milk will work, as will coconut, or cream if you want to use that)
garbanzo croutons (see below)
- Salute the chopped onion, garlic and ginger in 2 tablespoons of the butter or ghee.
- Add in spices: salt and pepper, cumin, curry paste etc. Stir and cook for about a minute until the spices are fragrant.
- Add in the chopped vegetables and cook for 2-3 minutes until they start to soften.
- Add in 3 cups of water and stir, scraping the bits of the bottom. Put in the bullion cubes. Cover and cook for 15-20 minutes until the vegetables are soft.
- Using a hand blender (or a regular blender in batches), puree until smooth.
- Stir in 1 cup of “cream” (milk or coconut milk work well)
- Top with toasted pepitas, chopped herbs and garbanzo croutons.
One can of garbanzo beans, drained and rinsed
- Preheat the oven to 300 degrees.
- Toss the garbanzo beans with 1 tablespoon olive oil, 3/4 tsp salt and 1/2 tsp cumin
- spread out on a baking sheet and toast for 30 minutes until crispy, stirring once 15 minutes into the cooking time.