Orange-Hued Curry Potage
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 275.9
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 709.2 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 8.4 g
- Protein: 12.1 g
View full nutritional breakdown of Orange-Hued Curry Potage calories by ingredient
Introduction
Super healthy with all the beta-carotene present in the carrots and pumpkin, the curcumin in the curry powder and turmeric and all the fibre in the protein-rich lentils and brown rice, this thick vegan soup doesn't skimp on flavour either! The croutons add a textural and flavour contrast that's out of this world!
Super healthy with all the beta-carotene present in the carrots and pumpkin, the curcumin in the curry powder and turmeric and all the fibre in the protein-rich lentils and brown rice, this thick vegan soup doesn't skimp on flavour either! The croutons add a textural and flavour contrast that's out of this world!
Number of Servings: 8
Ingredients
-
1 tbsp olive oil
2 large, sweet onions, chopped
1 stalk celery, chopped
3/4 lb carrots, chopped
2 garlic cloves, chopped
1 tsp fresh grated ginger
1 tbsp curry powder
1/2 tsp ground cumin
1 tsp pepper
5 cups roasted vegetable stock
3 1/2 cups water
2 tbsp nutritional yeast
1 apricot, chopped
3 bay leaves
1 cup pumpkin puree
1 1/2 cups raw red lentils
1 cup raw, "sweet" (sushi) brown rice (or short-grain brown rice)
Directions
Heat oil in a large stockpot over medium-low.
Add onions and cook slowly, stirring occasionally, until they're beginning to caramelize - about 15 minutes.
Increase heat to medium and add celery, carrots, garlic and ginger.
Saute 5-6 minutes, until vegetables are beginning to colour and soften.
Stir in all the spices and mix to coat the vegetables well. Cook 1 minute, until fragrant.
Pour in stock and water, stir well and bring to a boil.
Reduce heat and add nutritional yeast, apricot, bay leaves, pumpkin puree, lentils and rice.
Cook, stirring occasionally, for 3 hours until the vegetables and apricot have disintegrated and the lentils and rice are mushy.
Remove from heat and allow to cool slightly, then in batches in a blender or with a stick blender, puree until smooth.
Serve immediately or cool and refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add onions and cook slowly, stirring occasionally, until they're beginning to caramelize - about 15 minutes.
Increase heat to medium and add celery, carrots, garlic and ginger.
Saute 5-6 minutes, until vegetables are beginning to colour and soften.
Stir in all the spices and mix to coat the vegetables well. Cook 1 minute, until fragrant.
Pour in stock and water, stir well and bring to a boil.
Reduce heat and add nutritional yeast, apricot, bay leaves, pumpkin puree, lentils and rice.
Cook, stirring occasionally, for 3 hours until the vegetables and apricot have disintegrated and the lentils and rice are mushy.
Remove from heat and allow to cool slightly, then in batches in a blender or with a stick blender, puree until smooth.
Serve immediately or cool and refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
