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It was difficult for me to come up with a name for this soup.  It’s a mash up between the classic ‘carrot and ginger’ combination, the hearty texture and consistency of a split pea soup, an Indian dal, and a basic roasted veggie soup.

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This soup follows my basic ‘Roasted Veggie Soup’ procedure, just like my first Sunday Soup-day recipe: Tuscan Squash Soup.

(https://fullbellyfullwallet.wordpress.com/2012/10/21/tuscan-squash-soup-with-rosemary-foccacia-rolls-sunday-soup-day/).

It just goes to show how one technique can yield drastically different flavored dishes based on what veggies and seasonings you choose.  I really love how healthy these soups are.  It has a good mixture of starchy potatoes, veggies and lentils.  This one is even vegan!

Curried Vegetable Mish Mosh Soup – with naan bread

Serves 4-6 – cost approx $.52 per serving, including bread

Ingredients

  • 4-5 carrots, peeled, 1″ dice ($.25)
  • 1 onion, 1″ dice ($.35)
  • 4-6 russet potatoes, peeled, 1″ dice ($.40)
  • salt – to taste
  • 1/2 tsp curry powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 4 Tbs veg oil, divided use
  • 1 1/2″ piece of ginger, minced
  • 4 cloves garlic, minced
  • 2 serrano chilis, minced, optional – I seeded mine to take some of the evil out and it was a pleasant medium, pervasive heat, but use as much or as little as you like
  • 1 cup lentils, rinsed ($.50)
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp fenugreek powder
  • 8 cups vegetable stock
  • 1/4 cup cilantro leaves ($.10)

Preheat oven to 350F.  Prepare the  carrots, onion and potatoes then put them on a sheet tray and toss with the salt, dry spices and 2 Tbs vegetable oil.  Roast for approximately 45 minutes, stirring every 15 minutes or so.  You want to slowly roast the veggies till they get soft and slightly browned.  This step can be done ahead of time and you can pull the soup together later, at your convenience.

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Heat the remaining 2 Tbs of vegetable oil in a large pot.  Saute the ginger, garlic ans chilis 2-3 minutes.  Add in the lentils, turmeric, curry powder, fenugreek powder and vegetable stock, bring to a simmer.  When the lentil are soft and fully cooked, about 20-30 minutes, add in the roasted veggies.  Simmer all together for 5 minutes or so.  Puree well with any sort of blender you have.  I think an immersion blender is easier, but a regular blender will give you a finer puree.  Check the seasonings and the consistency.  It you want a thinner soup, blend in more vegetable stock.

Pour yourself a bowl and garnish with some cilantro!

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Fun Fact for the Lush: Much like IPA beers, the gin and tonic was a drink born out of the British occupation of India.  Tonic water, containing the medicine ‘quinine’, was bitter tasting but necessary for the British soldiers to drink, as to prevent them all dying horribly from malaria.  So they turned lemons into lemonade, so to speak, by adding gin and lime to their tonic water!

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