Orange Soup {Vegan}

Yep, it’s soup weather for sure.

I’ll write a blog post about this at a later date, but I am currently in the middle of a personal challenge: I’m trying to avoid the grocery store. I’ve been noticing that I go almost every day, and in addition to not being very convenient (and taking up a lot of time), it’s also probably costing me more money than doing batch shopping. So, I went to the grocery store and bought everything I thought I’d need for two weeks, with the goal of not going grocery shopping again for 14 days.

I planned my meals and bought groceries accordingly, but I also threw in some stuff I knew I’d probably use, like carrots and yams, which never go amiss in my house. Worst case scenario, if we don’t cook and eat the carrots as a side dish with dinner, or put them into salads, I’ll juice them and we’ll drink them.

I was craving soup this week, and in the spirit of not going to the grocery store, this recipe was born out of “what I had on hand.” Weirdly, all the ingredients that went into it were orange, hence the name, Orange Soup. I did add a little chopped kale at the end for a splash of contrasting colour, and a little chewy texture.

This soup has replaced my normal Salad-in-a-Jar lunch. I still put it in mason jars and store it in the fridge, but then I nuke it and eat it for lunch. Mmmmm… warm and comforting and delicious. Exactly what I need.

Orange Soup {Vegan}

Ingredients:

  • 1 large or 2 small onions
  • 4 cloves garlic
  • 1/2-1 tsp cumin seeds
  • chili flakes to taste
  • 1/2 cup orange lentils
  • 1 medium yam, cut into a 1/2″ dice
  • 3 large carrots, cut into 1/2″ dice
  • vegetable stock
  • 1 can coconut milk
  • 2 leaves kale, stripped off of the stock and cut in a chiffonade

Method:

  1. Rinse the lentils well and then put them into a bowl, and cover them with cool water and allow them to sit for a bit while you prep the rest of the ingredients.
  2. Mince the onions finely. In a large soup pot over low-medium heat, pour 1-2 tbsps of vegetable or olive oil. Add the onions and a little salt, and stir well to coat all the onions with the oil. Add the cumin seeds and again, stir well. Allow the onions to cook down for about 5-10 minutes over low heat. You want them to be soft.
  3. Chop the garlic up fine, and then add to the pot, stir well, and cook another minute or so. You can add the chili flakes at this point, if you want a little heat in your soup (I can’t cook with chilis if my son is going to eat it).
  4. Drain the lentils well. Toss them into the pot, add a little salt, and then stir well, to get them coated in oil.
  5. Next, throw in the yams and the carrots. Again, season, stir well and allow to mingle for a moment. Now, cover the entire thing with vegetable stock. All the vegetables should be submerged. Allow to cook for about 20 minutes, or until the vegetables are tender. The carrots will take the longest to cook.
  6. Taste for seasoning, and add more salt, pepper, or heat if needed.
  7. Add the can of coconut milk to a blender, and then add about half of the soup to the blender as well. Puree well, then add back into the pot. Heat to a simmer, check seasonings again. Throw the kale in, stir well, and give it about 2 minutes to cook before serving.

 

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