Showing posts from September, 2015

Lentil Curry Soup

Last week at work, Larry had a lentil curry soup with potatoes that he really liked, so I said I'd try to make one. I found a couple recipes for lentil potato soup with onion, carrot, potato, and spices. One of our favorite restaurants, Cafe Sprout, also has a spicy red curry soup that we love, so when we ate there last night, I tried to pick out the ingredients: it had chickpeas, tomatoes, carrots, celery, onion, and red and regular quinoa. I really like the Sprout soup, but didn't have quinoa on hand and decided to try lentils and potato. You could also try rice, kale, and sweet potato, like Isa's Sweet Potato and Red Curry Soup, and maybe add chickpeas to that. Anyway, here's the recipe I made up, and Larry said it was very good!

1T olive oil
1 medium onion, diced
3 stalks celery, diced
3 medium carrots, diced
1 C quinoa, cooked OR 3 small potatoes, diced
2 C fresh or 1 can tomatoes, diced
1 lb (16 oz) dried lentils, washed
6 cups vegetable broth
1 can li…

Corn Chowder

A hearty, nice corn chowder, from Vegan with a Vengeance. You can use frozen corn, but I think it's better if you use fresh. I made this the first time with my sweet corn harvest (see photos below). It was exciting to turn my lemon-ears (corn that most anyone else would have sent them to the compost bin) into chowder-ade! The soup has some nice heat, and the maple syrup gives it a slight contrasting sweetness.  And it's easy to make. Serve with nice whole wheat bread, crackers, or salad.
1 T olive oil 1 medium-size onion, diced 1 large red bell pepper, finely chopped (about 1 1/2 cups) 1 cup carrots, diced 1-2 jalapeƱo peppers, diced 1 tsp dried rosemary (or more, fresh) 1 tsp dried thyme A few dashes fresh black pepper 1 tsp salt 3 cups vegetable broth  3 cups fresh corn (from about 5 ears of corn) 2-3 medium potatoes, sliced into 1/2-inch chunks 1 bay leaf Pinch cayenne Juice of 1 lime 1/4 cup plain almond or soy milk 1 T maple syrup
Saute onions, pe…