Category Archives: Soup

Butternut Squash Coconut Curry Soup with Red Lentils – Vegan, Gluten Free

Butternut Squash Coconut Curry Soup with Red Lentils – Vegan, Gluten Free

butternut squash coconut curry soup red lentil gluten free vegan carrotMost likely you are very cold right now since it’s been a brutal winter in the Midwest and East Coast. I’m in sunny warm Arizona enjoying my first ever warm winter season so I pretty much feel like I won the lottery at this point. What better way to celebrate than making soup? Ok, I’m slightly lame but here’s is yummy soup anyway.

I love every single flavor of this soup. I love all of these flavors separately but when combined are rich, creamy and really hearty. Plus it’s vegan and gluten free.

This soup is super fast and easy, freezes and reheats really well. First saute your veggies for a few minutes…

butternut squash coconut curry soup red lentil gluten free vegan carrotThen add all remaining ingredients and simmer…

butternut squash coconut curry soup red lentil gluten free vegan carrotThe last step is to puree. Boo-yah! Enjoy this nutritiously decadent creamy soup.

butternut squash coconut curry soup red lentil gluten free vegan carrotI used to be apprehensive about cutting squash. I used to worry I’d lose a digit or worse. I looked up some videos on youtube.com and picked up some great tips and tricks. Here’s a  video for cutting a butternut squash that was super helpful. The second part of the video is where she shows how to peel it. Easy peazy, I’m a pro now. 

Butternut Squash Coconut Curry Soup with Red Lentils - Vegan, Gluten Free
 
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Author:
Recipe type: Vegan, Gluten Free, Soup
Serves: 4 servings
Ingredients
  • *** I ALWAYS RECOMMEND ORGANICS WHENEVER AVAILABLE ***
  • 1 tbsp olive oil
  • 1 butternut squash, peeled, deseeded and diced
  • 3 medium carrots, diced
  • 3 cups vegetable stock
  • ½ cup red lentils or ¾ cup for a thicker soup
  • 1 tbsp curry powder
  • ½ teaspoon turmeric
  • 1 can reduced-fat coconut milk
  • **Optional: shredded coconut for garnish**
Instructions
  1. Heat olive oil on medium/high heat in a large saucepan and add squash and carrots. Let sear for a couple of minutes, stir and let sear again for a couple of minutes.
  2. Stir in curry and turmeric, cook for a couple of minutes.
  3. Pour in in lentils, vegetable stock and coconut milk. Stir to combine thoroughly and bring to a boil.
  4. Once boiling, reduce heat to a simmer. Cover and let simmer for 15 - 18 minutes or until everything is tender. Stirring occasionally so the bottom doesn't scorch.
  5. Using a food processor (I used a Vitamix), puree until as smooth as desired.
  6. Serve warm. Can garnish with shredded coconut flakes.
  7. This soup freezes and reheats very well.

 

 

Paleo Southwest Quinoa Soup

Paleo Southwest Quinoa Soup

Paleo Southwest Quinoa Soup jicama zucchini carrot tomato broth nutritiousThe family that I cook healthy meals for recently received a new cook book for the holidays. It’s by Dr. Andrew Weil and Sam Fox who opened True Food Kitchen restaurant of which there are 2 in Arizona and they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner’s well-being.

While I haven’t been to a TRUE FOOD restaurant yet, I’ve definitely been cooking based on their awesome recipes. I do change a few things up for my particular taste but not only are these recipes delicious but that are nutritionally sound and chock full of healthy goodness.

Which brings me to this recipe. I was asked to make this recently and not only did I make it for my clients but I ended up making it for the hubby and I last night because it’s THAT GOOD!

Paleo Southwest Quinoa Soup jicama zucchini carrot tomato broth nutritiousThis recipe is just for the soup because it’s Paleo and vegan but in the cookbook, they pair this soup with these incredible Bison Turkey Meatballs which I also made separately so if I’m not in the mood for meat, I just leave them out.

This recipe really is one of the healthiest and by far tastiest soups I’ve made thus far. It’s my new soup addiction and considering that it was unseasonably cold in Arizona this past week, the timing was perfect. But I’ll be making this soup all year long for sure!

Paleo Southwest Quinoa Soup jicama zucchini carrot tomato broth nutritious

The best tip I can give you is to chop and puree everything prior to starting because it all goes pretty fast which makes this recipe all the better.

Paleo Southwest Quinoa Soup
 
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Author:
Recipe type: Paleo, Vegan, Vegetarian
Serves: 10 - 15 servings
Ingredients
  • ***I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS***
  • 2 Tablespoons olive oil
  • 3 medium/large carrots, chopped small
  • 1 large or 2 small onions (I always use sweet), chopped
  • 3 large or 4 medium zucchini, chopped, skin on
  • 1 large jicama, chopped
  • 1 - 8 oz. can tomato paste
  • 2 - 32 oz. cartons vegetable broth
  • 1 cup uncooked quinoa
  • 1 - 28 oz. can fire roasted tomatoes PLUS 1 - 14.5 oz. can of fire roasted tomatoes, puree both
  • 1- 14.5 oz. can fire roasted tomatoes, do not puree
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
Instructions
  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add the carrot and saute for 4 minutes, stirring occasionally
  3. Add the onion and saute for 2 minutes, stirring occasionally
  4. Add the jicama and zucchini and saute for 2 minutes, stirring occasionally
  5. Add the tomato paste, saute with the vegetables for 2 minutes, stir to blend distribute onto all the veggies
  6. Puree the 28 ounce can and one 14.5 can of fire roasted tomatoes
  7. Add the remaining ingredients: pureed tomatoes, diced tomatoes, broth, quinoa, chili powder, cumin, oregano and salt
  8. Turn heat up to medium/high until the soup starts to simmer
  9. Cover and let simmer for 30 - 40 minutes, stirring occasionally
  10. You will know it's done with the quinoa sprouts their little curly tails
  11. Remove from heat and let sit uncovered for another 10 - 15 minutes
  12. **While my soup was simmering I made the meatballs that are pictured. But this soup is phenomenal on it's own for sure.**