Vegan Red Lentil Coconut Curry Soup

Vegan Red Lentil Coconut Curry Soup
Vegan Red Lentil Coconut Curry Soup

This was a quick throw together soup I made to take to a friend’s house when I invited myself over during lunch time. I made this during two minute increments while I had a needy baby, so it passes the easy test. I think the hardest part is chopping the kale, but I had bought pre-chopped (don’t tell anyone) and it was quick. I was surprised at how good it was because it was so easy. When my husband tried the few leftover bites he requested I make it again soon. I did, (once again on a needy baby day) with a different kind of curry paste, and it was still delicious. So, when you are looking for a quick, easy, delicious, satisfying meal to eat during a snow storm, or on a low-motivation/needy baby day, this will be the perfect thing.

Red Lentil Coconut Curry Soup

 

Ingredients

  • 1 TBL coconut oil
  • 1 medium onion, chopped
  • 2 1/2 cups water
  • 1 TBL vegetable broth powder or one bullion cube
  • 1 medium sweet potato, cubed
  • 1 cup red lentils, rinsed
  • 1 cup coconut milk
  • 2-3 TBL curry paste, red or yellow
  • 2 cups chopped kale
  • Salt to taste

Instructions

  1. In medium saucepan heat coconut oil over medium heat until melted.
  2. Add onion and sauté until translucent, about 5 minutes.
  3. Add sweet potatoes, lentils, water, and broth powder, bring to a simmer, then cook until sweet potatoes are almost tender, about 10 minutes.
  4. Add the coconut milk, curry paste, and kale cooking until the kale is tender, and lentils are cooked through, 5-10 more minutes.
  5. Taste and add salt as desired.
Advertisements

Vegan Corn and Potato Chowder

Vegan Corn and Potato Chowder
Vegan Corn and Potato Chowder

I recently had a baby (reason 1 why I have been so terrible and posting for the last year) and often need quick and yummy food. We are also gearing up for a winter storm here in Maine, which means I need something warm and comforting. This chowder fills all the need with its creamy, comforting, delicious, savoriness. It is what I crave when it is cold and rainy or snowy. It is also one of the easiest things to make. When I have 10 minutes and a crazy day I will throw this together in the slow cooker and let it do its thing. I don’t know how to describe this other than as a comfort food. You can feel yourself relaxing while eating a bowl, and warming from the inside out. I served this to a group of very non-vegan friends and they all loved it and asked for the recipe. No one could believe it was made without dairy. Score one for vegan chowder! I’m sorry for no picture. I blame the baby.

Ingredients

  • 3 1/2 cups cubed potatoes (I like russet potatoes for this one)
  • 1 medium onion, diced
  • 1 cup corn kernels (I use frozen)
  • 1 15oz can full fat coconut milk
  • 1 cup water (or vegetable broth)
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 TBL vegetable broth powder (omit if using vegetable broth)
  • 3 TBL nutritional yeast
  • 2 TBL vegan cream cheese (optional)
  • 2 TBL dry white wine (optional. Use more veggie broth, water or milk)

Instructions

  1. Place all ingredients In a pot or slow cooker.
  2. Cook over low heat until potatoes are tender, stirring g occasionally if cooking on the stove, about 30 minutes.
  3. If using a slow cooker cook 6 hours on low.
  4. Serve hot with fresh bread