VEGAN SOUP!
Made this but chopped the ginger & left it in. Definitely a ‘go to’ recipe.
~ Jane
– In a Dutch oven or soup pot, heat olive oil over medium-low heat. Sauté onions, garlic and ginger until transparent. Stir in the curry powder, turmeric, ground coriander, and ground ginger, and cook.
– Add the butternut squash, salt, lentils, and vegetable stock, and bring to boil. Lower the heat to a simmer, then cover the pot, and allow to cook. – Remove the ginger and discard.
– Using an emersion blender, blend the soup until the squash is fully mashed and the soup is your desired consistency. This can also be done by blending a portion of the soup in a blender and returning it to the soup.
– Stir in the almond milk and balsamic vinegar, and adjust seasoning with salt and pepper if necessary. Stir in the mixed greens. – Garnish with fresh cilantro, a drizzle of chili oil. Serve hot with bread.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...