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I’ve been working on this Curry Soup recipe for a while, and I do believe I’ve got it right! It is so very creamy and delicious. (NSNG = No Sugar, No Grains)
It is mildly spicy, so if you need to kick it up a notch, then add some crushed red pepper flakes to your individual soup bowl, or else experiment with adding some Thai chilies to the simmering soup itself. (I’m usually afraid to over-spice the soup so I tend to err on the side of mildness!)
This recipe makes about 9 pints. Have some for dinner and freeze the rest in pint jars!
Here are some notes about a few of the ingredients. Once you get these items, you’ll be able to make this recipe again and again!
Garam Masala is a blend of Indian cooking spices. I get mine from the bulk spice section of my food Co-op. The blend includes cardamom, cinnamon, cloves, cumin, pepper and coriander.
Medium Yellow Curry Powder is a spice blend that I have from the Savory Spice Shop. It contains coriander, turmeric, ginger, fenugreek, anise, cumin, Saigon cinnamon, black pepper, regular yellow mustard, cayenne, mace, and cardamom.
Red Curry Paste (from Thai Kitchen) contains red chili pepper, garlic, lemongrass, galangal (thai ginger), salt, shallot, spices and kaffir lime.
Ginger Juice (from The Ginger People) is a convenient way to flavor soups with ginger. I just don’t like to hassle with fresh ginger. And, I guess I prefer ginger juice to powdered ginger.
Natural Value Coconut Milk, in the BPA-free can, is the brand of coconut milk I buy. It does not contain guar gum like some other brands do.
Curry Soup with Cashews, Toasted Pumpkin Seeds & Unsweetened Coconut Shreds
INGREDIENTS:
1 T coconut oil
4 garlic cloves, minced
1 onion, chopped
1 orange or red pepper, chopped
2 carrots, chopped in discs
2 celery stalks, sliced on the diagonal
1 large sweet potato, peeled and cubed
30 button or crimini mushrooms, sliced
1 zucchini, chopped (*keep separate from the other veggies)
1 t fenugreek seeds
2 t Garam masala spice blend
2 t medium yellow curry powder
4 C water + 2 t veggie broth powder (Vegebase)
3 t ginger juice (The Ginger People)
2 t Red Curry Paste (Thai Kitchen)
15 oz diced fire roasted tomatoes
15 oz tomato sauce
15 oz (cooked) garbanzo or great northern beans, rinsed
13.5 oz coconut milk (without guar gum) (Natural Value)
For Garnish:
Cashews or peanuts
Toasted pumpkin seeds (Bake at 300 degrees for 10 minutes.)
Finely shredded unsweetened coconut
Crushed red pepper flakes
ASSEMBLY:
- Heat the oil and the fenugreek seeds in a large soup pot on medium heat.
- Gradually add the veggies except for the zucchini. (The zucchini will turn to mush if you let it simmer for the whole time. The zucchini will be added to the soup in the last 5-10 minutes of cooking.)
- Add the spices.
- Add the water, broth, ginger juice, and tomato products.
- Simmer, covered, for about an hour, or until the potatoes are cooked.
- In the last 5-10 minutes of cooking, add the zucchini, beans, and coconut milk.
- Portion in wide mouth pint freezer jars. Makes 9 pints.
- Garnish with nuts, seeds and/or unsweetened coconut shreds.
Natural Value Coconut Milk
Toasted Pumpkin Seeds
This is my first “official” vegan product review—-> LILLY’S HUMMUS.
Last week I was contacted by Lilly’s and invited to try a sample pack of hummus.
Who would say no to that? Not me!
In no time flat, a chilled package was waiting at my doorstep. I was expecting “samples,” but it blew me away to see four 12 oz tubs of hummus and some swag!
Lilly’s Swag
Before I talk about Lilly’s Hummus, let me tell you about my life experience with hummus. Don’t worry, it’ll only take a minute!
I did not grow up eating hummus. My first experience with hummus happened after I met Eric. His mom made hummus all the time for their family gatherings. She’d serve the creamy dip with carrot sticks, baguette slices, and Tim’s Cascade Potato Chips. (I always looked for the most folded up chips in the bag!) It took me a short while to acquire a taste for hummus, but pretty soon I loved it.
Once I figured out how easy it was to make, I started making my own hummus, using Eric’s mom’s recipe. Of course, I’m not shy with the raw garlic! I also prefer a lot of lemon juice in my hummus.
The point is, I really don’t buy pre-made hummus because it’s so darn easy to make at home. On occasion, I’ve tasted store bought hummus, but they never impressed me. Some are excessively oily.
Now, back to Lilly’s…
Black Bean Hummus & Roasted Garlic Hummus
I’m told that Lilly’s Hummus was a sponsor of the 2013 Vida Vegan Con that I attended in Portland, Oregon. Unfortunately, I somehow missed them, in the blur of vegan food booths! (I might have been in a sugar coma from the vegan ice cream.)
Lilly’s Hummus is a Portland, Oregon company. All of their hummus varieties are 100% vegan, gluten-free, and made with organic garbanzo beans, real olive oil, and locally sourced produce. Four tahini-free varieties are available for those allergic to sesame seeds.
Smoked Tomato Basil Hummus & Cracked Pepper Hummus
Enough talk…LET’S EAT!
Immediately after I photographed my loot (step one for a blogger!), I opened up the Black Bean Hummus and the Cracked Pepper Hummus. I prepared a raw vegetable plate for dipping…
Veggie plate with Lilly’s Black Bean & Cracked Pepper Hummus.
The Black Bean Hummus contains smoked tomatoes, roasted red peppers and roasted jalapeno peppers. Translation: Taste explosion! I love the smokiness.
No, this isn’t your average hummus!
The Cracked Pepper Hummus is perfectly peppery. Delicious! The “crack” in the cracked pepper really comes through, too. It doesn’t taste like “plain” black pepper, if that makes sense. I’m definitely a fan of black pepper, so I’m pleased to taste it in hummus.
Coincidentally…we had plans to visit Eric’s parents just days after receiving the hummus. This was a perfect opportunity to share our Lilly’s Hummus with Eric’s mom– the woman who introduced me to hummus more than 20 years ago.
At Ocean Shores, WA, we opened up the Roasted Garlic Hummus and Smoked Tomato and Basil Hummus.
Eric scored the Lilly’s Hummus shirt.
The Roasted Garlic Hummus is thick, like the Cracked Pepper Hummus. (Both contain tahini.) Since I’m used to having raw garlic in my homemade hummus, it was a yummy change of pace to try hummus with roasted garlic. I love garlic either way. I do always say:
You can never have too much garlic!
Smoked Tomato & Basil Hummus with cucumbers and cherry tomatoes.
The Smoked Tomato & Basil Hummus, like the Black Bean Hummus, is a little bit thinner. (Those 2 flavors do not contain tahini.) Yum. There’s that smokiness again! How many different ways can I say “highly pleasing to the senses”?
Eric at Ocean Shores, WA – August 17, 2013
The verdict:
I’m definitely going to buy more of Lilly’s Hummus. I noticed that the Sno-Isle Food Co-op in Everett, WA has several flavors. Convenient for me!
Hummus flavors
YOU can check out Lilly’s Hummus by visiting…
Lilly’s Hummus Facebook page–> facebook.com/lillysnaturalfoods
(“Like” them for chances to win free hummus and swag!)
Lilly’s Hummus on Twitter–> twitter.com/lillyshummus
Lilly’s Hummus on Pinterest–> pinterest.com/lillyshummus
Lilly’s Hummus website–> www.lillyshummus.com
THANK YOU, LILLY’S HUMMUS!
Freeheel Vegan 