Vegan MoFo 5: Super Simple Coconut Squash Soup with Cauliflower and Carrots

soup
I love the fall and I am getting so excited about all the awesome veggies that come with the change of the season to colder weather; asparagus, squash, kale and lots of comfort food. Soups and pies are at the top of my list for cold weather comfort food. They just feel good, they warm you up on a brisk day, require so little effort, and the best part is that you can stock the freezer up and pop them out whenever you’re short on time or just feeling energy shot.

So here it is a super simple two-step soup recipe to tuck into when the leaves on the trees start to turn those beautiful golden autumn colors and fall right along with the temperatures.

Coconut Squash Soup with Cauliflower and Carrots
Ingredients
2 cups of any type of squash (cooked and mashed down)
1 cup of cauliflower (cooked and mashed down)
2 carrots, sliced
8 oz. coconut milk (half a can)
1/8 inch grated ginger
1/4 tsp garlic
a dash or so of cinnamon
cayenne pepper – optional and as spicy as you like it!
Salt to taste
Water

Directions
1.Cut up the veggies. Add the carrots to the steamer first, after they have cooked for about 10 minutes add in the other veggies and steam until all are fully cooked.
2.Throw all the veggies in a blender along with the coconut milk and start blending. Add in the spices and as much water as you like until you get the thickness you want.

Notes: The measurements for the squash and the cauliflower may not be so easy pre-cooking, to make things a little simpler the proportions are twice as much squash to cauliflower. Also you may notice that I never put a quantity for salt because I am well aware that I tend to oversalt things and I think it is really up to you and your taste buds, just try to use the healthier options when it comes to salt – Himalayan, sea salt, herbamare, etc.

Reflections and Redresses
A bit of lemongrass would be great in this along with any other Indian spices. I also think that topping it off with caramelized onions or maybe crushed up papdum ‘croutons’ would be a nice crunchy addition.

Perceiving the spark will heal, but knowing the light will create.

(ACIM)

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