Soup's On

Szechwan Carrot Soup with Coconut Quinoa

I wanted a basic ginger carrot soup, but planned to kick up the heat -- I found this recipe at Epicurious, and made only a few modifications from the original version.  It is easy and delicious.  Later this afternoon, I started flipping through a new library gem, Bryant Terry's The Inspired Vegan and flagged his coconut quinoa recipe as a perfect side.  It, too, came together in a breeze and as I stared at the two pans side-by-side, I realized that they belonged together.  I ladled the spicy carrot soup over the coconut quinoa and a new favorite emerged - Mike and I scarfed down two bowls each.  So - enjoy!

Carrot Soup (about 6 cups)

Ingredients

2 medium yellow onions, chopped
4-6 cloves garlic, smashed or chopped
1 teaspoon coconut oil
2 tablespoons water
1 lb (unpeeled if organic) carrots chopped in 2-inch chunks
3 inch peeled piece of fresh ginger, chopped
1 tablespoon red pepper flakes (to taste)
2 teaspoons ground ginger
3 cups of chicken or veggie broth
1 cup of coconut milk
1 1/2 tablespoons of soy sauce
1 1/2 tablespoons of creamy nut butter (I used peanut)
1  tablespoon of fish sauce
1/2 lime, juiced
1/2 teaspoon sugar

Directions

Soften onions and garlic in coconut oil over low-med heat; after the mixture warms, you can add more fat or add a few tablespoons of water instead (the outcome works, either way).  Keep an eye on it so it doesn't burn and, once translucent, add the carrots, ginger, red pepper, and broth.  Bring to a boil and then simmer for 45 minutes or so, until the carrots are easily pierced.  Add the rest of the ingredients and lower heat.  Give it a few minutes to let the flavors come together. Use an immersion blender to puree the soup (or a regular blender, carefully).  Keep warm and enjoy.

Coconut Quinoa (4-6 servings) from The Inspired Vegan by Bryant Terry

Ingredients

1 cup water
1 cup coconut milk
1 teaspoon salt
1 cup rinsed quinoa 
2 tablespoons of dry (unsweetened) coconut flakes

Directions

Combine coconut milk with water and salt in a medium saucepan over high heat.  Bring to a boil and add the quinoa and dried coconut.  Lower the heat immediately (watch so it does not boil over), cover, and turn to "low."  Simmer for about 20 minutes.  Turn off the heat and steam with the lid on for five more minutes. Fluff with a fork, season to taste, and enjoy.  

 

Southwestern Quinoa and Bean Salad

Sorry, I did not get a picture.  Life has been rather busy around here with a newborn, 2 toddlers and several of out-of-town guests.  Next time I make it I will try and remember to snap a picture before we eat it all!

Salad:
2 cans black beans, washed and drained
2 cans white beans, washed and drained
2 cans whole kernel corn, washed and drained
2-3 green onions chopped
2 sm. red pepper, chopped
1 bunch cilantro, chopped

Mix all ingredients in a large bowl and set aside.

Dressing:

1/2 c. apple cider vinegar

2 heaping teaspoons of cumin

3/4 c. olive oil

2 cloves of garlic, minced

salt and pepper to taste

Put all ingredients in a container with a lid and shake vigorously until well incorporated.  Pour over the salad mixture and stir to combine.

Quinoa:
1 med. red onion, diced
3 cloves of garlic, minced
1 1/2 cups of uncooked quinoa
3 cups chicken stock
1 T. olive oil
pinch of salt

In a medium pot sauté the onion in the olive.  Cooked until onion is soft.  Add the garlic and sauté for 1 more minute.  Add quinoa, chicken stock and pinch of salt and bring to a boil.  Reduce heat to low and cover and cook until liquid is absorbed, about 18 minutes.  Once all liquid is absorbed spread to cooked quinoa out on a cookie sheet to cool.  Once cooled mix in with salad mixture.

*Refrigerate for 1 to 2 hours before serving.

Optional ingredients:  You can add 1 jalapeño to the onion and cook it for extra heat.  I also like to serve it with fresh chopped tomato and avocado (when in season)