The end of summer weather brings crisp sunny days and cool nights in New England.
And with produce from the farms and gardens still in harvest, it's the perfect time to start cooking soups!
Tonight I created this recipe because I had a lot of cauliflower that needed to be used, along with some gigantic carrots from my garden.
This recipe turned into a five C soup: Cauliflower Carrot Chickpea Coconut Curry because that is what I had on hand. And that's the way I cook.
The way I want to teach you to cook....to have the tools, the knowledge, and the passion to create delicious healthy food on a whim with what you have. I didn't go to culinary school, I just like to eat and I love to create. And that's all you need too!
So stay tuned for my upcoming Culinary Wellness Academy, videos, and ebooks so you can learn to do the same! In the meantime try out this delicious creamy rich vegan soup.
Cauliflower Chickpea Curry - makes 4-6 servings (Vegan & Gluten Free!)
1 Tbsp coconut oil (or ghee for non vegans)
1 Tbsp madras curry
1 tsp cumin seed
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp black pepper
2 cups chopped carrots
1 clove garlic minced
1/2-1 tsp sea salt (to taste)
1/2 head cauliflower (4 cups) chopped
3 cups coconut milk (not beverage)
1 cup water
1 (13oz) can of chickpeas rinsed and drained
2 tsp ume plum vinegar or lime juice
In a medium soup pot on low - medium heat add oil and spices. Stir and saute about 2 minutes or until a paste forms and the spices are fragrant. Add in carrots, garlic, and sea salt. Stir together and saute about 5 minutes to coat carrots and begin to soften them.
Add in cauliflower, coconut milk, and water and bring to a gentle boil for about 10 minutes with the lid on. (Don't let the coconut oil come to a heavy boil!) Stir occasionally. Remove cover and cook about another 10 minutes or until cauliflower and carrot are tender. Add chickpeas and stir. Cook just a couple minutes more to heat the chickpeas.
Turn off heat and add the vinegar or lime juice and adjust spices to taste. Serve with jasmine or basmati rice, or even try cooked quinoa or millet. Optionally top with toasted pumpkin seeds and/or chopped cilantro. Add a green salad and you have a healthy vibrant meal!
-chopped veggies are a bit larger in size than diced
-you can add in chopped onion (with carrot) and/or frozen peas (in the second 10 minute cook) for more protein and color
-feel free to adjust spices or just use ground cumin instead of cumin seed
-ume plum vinegar is a salty acid that adds a wonderful depth to foods. It can be found in the Asian food aisles. Lime juice would also be lovely in this. Add vinegar/juice for "brightness", depth, and to pull the soup together.
-because there is so much coconut milk, this curry is super rich so you can also do half water and half milk. I use the Aroy-D brand coco milk found in shelf stable boxes at my local Asian market. It is hands down THE BEST creamy coconut milk and is what is used all over Thailand.
Any questions about this, feel free to message me! ENJOY!
This blog is an exploration of life, love, adventure and art primarily through the medium of food.