This is a great warming soup I've found on a vegan blog... Made it with some modifications - since the original recipe serves 4-5 people, I had to reduce it by 50%; I cut the spices back quite a bit, and it still turned out really nice. I thought you guys might enjoy!
This is the original recipe; read my modifications below.
Indian Carrot Curry Soup
2 carrots (chopped)
1/4 c red onion
1 clove of garlic
3 c tomatoes (diced)
2 avocados (pitted and peeled)
1/2 c fresh cilantro (not dried)
1/4 c tahini
2 T curry powder
1/2 t freshly ground black pepper
1 t garam masala (spice)
1/2 inch of ginger root (peeled)
juice of 1/2 a lemon
2 t sea salt
3 T sesame oil
2 T apple cider vinegar
3 T agave nectar (or raw sugar)
2 T nutritional yeast (not to be mistaken for brewer's or bread yeast!)
1/2 t fresh green chili (chopped)
4 c hot water (not boiled)
1/3 c raisins (put these in after the soup is blended)
Mix half of the ingredients and half the water at a time in a blender and pour the contents into a large bowl or pot to combine them (this is only done because most blenders are not big enough for the whole recipe). Serve at room temperature or heat on low only until it gets warm because you don't want to lose all the amazing enzymes in this soup! Garnish with tiny cubes of chopped up red onion, shredded carrot, fresh cilantro, raisins and freshly ground black pepper. Serves 4 or 5.
The modifications I have made, beside reducing the amounts by half:
-used only about a Tbs of red onions
-only 1 tsp of curry powder
-used only 1/2 avocado
-way less lemon juice and acv
-didn't have any fresh green chili or cilantro...
Linear Mode
