Vegetarian News

Coconut Curry Carrot Soup

https://naturallyella.com/coconut-curry-carrot-soup/

I’m popping in to share a simple carrot soup that I’ve made at least three times this season. It’s silky smooth (with help from a solid blender and a can of coconut milk). And, once you get everything chopped, it comes together fairly quick.

One note about consistency, as I’ve heard from a few people about how they are never sure how to get a good thickness. You’ll notice I don’t add the broth in with the cooking carrots- I wait. I almost always do this with soups because I want full control over consistency. Start on the thick side and puree, adding a bit of broth at a time. The soup should coat a spoon nicely but not be overly thick.

Also, in terms of curry powder, I used a generic blend for this recipe but the soup would be absolutely delightful with a specific blend. You could also use a red curry paste instead of the powder but I wouldn’t go out of my way to buy a jar just to make this soup.

Coconut Curry Carrot Soup

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Ingredients

Soup

2 tablespoons olive oil

1 large onion, minced

1 red bell pepper, minced

1 thumb ginger, peeled and minced

2 cloves garlic, peeled and minced

2 pounds carrots, peeled and chopped (see note)

1 15oz can, full-fat coconut milk

1 tablespoon Curry Powder

1 teaspoon ground cumin

½ teaspoon salt

1 to 2 cups broth, for thinning

Toppings

½ cup cilantro

Zest from ½ Lemon

Pinch of Salt

¼ cup toasted pepitas

Olive oil, optional

Instructions

Heat a large pot over medium heat. Add the onion and peppers; let cook until soft, 5 or so minutes. Stir in the ginger and garlic, cooking for a couple more minutes. Next, add in the carrots and cook for a few minutes, just to start the cooking process.
Finally, add in the curry powder, cumin, and salt. Stir to coat everything then add in coconut milk. Bring to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes.
Once the carrots are tender, carefully transfer to a high-powered blender. Start to puree and have broth on hand. Add ¼ to ½ cup of broth as needed to thin the soup down. You want it to be silky and have a texture that sticks to the back of the spoon but isn’t baby-food consistency.
Once pureed, return the soup to the pot and heat again before serving. Mince the cilantro with lemon zest and salt to form a sort-of gremolata and use to top the soup along with the pepitas and olive oil.

Notes

in terms of carrots, I don’t always peel. The skins are thin enough on carrots that I find no point most of the time. However, I thought it might freak people out, so I have you peel them for this recipe. Use your own judgement and comfort level. If you don’t peel, just scrub well.

Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.

Marinated Tomato and Avocado Salad

Author: Kate Kasbee
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 8 servings
Category: Salad
Cuisine: Vegan
Diet: Vegan

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Ingredients

2 pounds pearl tomatoes on the vine
½ red onion
4 garlic cloves, peeled and finely chopped
1 ½ tablespoons lime juice
2 tablespoons olive oil
1 teaspoon agave
½ teaspoon salt
A few twists of black pepper
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
&frac13; cup cilantro, chopped

Instructions

Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.