Root veggie vindaloo soup
Prep
Cook
Total
Yield 6-8 servings
Ingredients
- 2 T grapeseed oil (or any other high heat oil)
- 1 medium onion, diced
- 1 lb. sunchokes, cleaned thoroughly and chopped into half inch pieces
- 1 lb. carrots, peeled and chopped into half in pieces
- 2 cloves garlic, minced
- 1” fresh ginger, finely grated
- 1—1½ T vindaloo curry seasoning
- 1—15 oz. can diced tomatoes
- 2 tsp. sea salt
- ½ cup cashews
- 5 cups water or vegetable broth
- 1—15 oz. can coconut milk
Instructions
- Cover the cashews with warm water and set aside.
- Chop the vegetables.
- Heat the oil over medium heat and add the onions.
- Sauté the onions for five minutes, then add the sunchokes and carrots. Stir well and cover.
- Cook the vegetables together for five more minutes, then add the garlic, ginger, curry seasoning, tomatoes, salt, and water or broth.
- Cover and bring to a boil.
- Once it reaches boiling, turn the heat to low and simmer 30 minutes.
- Drain the cashews and add them to the blender.
- Collect 1-2 cups of the soup broth and pour it over the cashews. Blend well, until the mixture is smooth and even.
- Add a portion of the veggies and broth to the cashew mixture and blend to your desired consistency.
- Pour the prepared soup into a serving bowl or storage container (depending on when you’re serving it).
- Blend the remaining vegetables and broth with the coconut milk to your desired consistency and add it to the first batch you already blended.
- Whisk together to incorporate the two batches completely.
Notes
Personally, I like this soup best with a little texture, so I use the pulse function on my Vitamix and keep a close eye on it as I go. A puree is also nice, but this soup has a rustic quality that lends itself nicely to some chunkiness.
Garnish with cilantro, chopped toasted cashews, plain non-dairy yogurt, or whatever else your heart desires.
This recipe is delicious served over basmati rice.
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/root-veggie-vindaloo-soup/