Turmeric Lentil Soup

We’ve officially entered spring here in Montana, with sunny skies and temperatures in the 40s. I’m confident (and hopeful) we will still get a few snowstorms but I am also happy about clear roads and only needing light layers for bike commuting. While we wait for the inevitable heat to arrive, there is still time to enjoy a few more soup recipes.

Turmeric Lentil Soup {{Baking Bytes}}

With a bag of lentils in the pantry begging to be used up, and a hankering for the flavors of curry, this entree fit the bill perfectly. A light sweetness from the carrots is brightened in both color and flavor by the magic of turmeric, and a little heat from ginger and red pepper flakes rounds out every mouthful. Pureed soups can be a bit odd in texture, but the creaminess of the coconut milk balances it nicely. It is perfect topped with a scoop of rice and a sprinkle of red pepper flakes, and gave my crafting buddies and an excuse to try making homemade naan. (Verdict: yum)

Turmeric Lentil Soup {{Baking Bytes}}

I doubled this recipe and put it in the slow cooker to avoid standing over the stove, but it comes together in less than 30 minutes in a pot. Leftovers are great and surprisingly versatile. You can continue on the bowl of soup method, of course, but it’s also excellent treated more as a sauce on a giant pile of rice (M’s preference), or for a Buddha bowl if you’re looking to amp up the produce and lighten the meal a bit.

As is, this recipe is completely vegan, but if you’re interested in a omnivorous protein boost, thinly sliced steak or chicken is a delicious addition. (M opted to grill it with a bit of curry powder, which turned out excellent.) For the vegetarian folks, it also pairs nicely with a fried or soft-boiled egg, and works just as well for breakfast in this fashion as it does dinner. Lastly, if you end up with just a bit left, whisk it with a little olive oil and use it as a fun salad dressing.

Turmeric Lentil Soup {{Baking Bytes}}

This recipe is quick and easy and, with the exception of fresh ginger, comprised entirely of ingredients we nearly always have on hand. Surprisingly filling and flavorful, I’m planning to add it to the repertoire all year long.

Carrot & Lentil Soup

Adapted from Budget Bytes
Servies 4-6

Ingredients

1 Tbsp olive oil
1 small yellow onion, diced (about 1 cup)
3 cloves garlic, chopped
1-2 Tbsp freshly grated ginger

1/2 Tbsp ground turmeric
1/2 tsp red pepper flakes

3-4 carrots, chopped
1 cup lentils (uncooked)1
3-4 cups water2

1 (13.5oz) can coconut milk
1 tsp salt, to taste

1-2 cups jasmine rice, uncooked

Directions

  1. In a large pot over medium heat, warm the olive oil.
  2. Add onion, garlic, and ginger, and sauté until onions are softened and translucent.
  3. Stir in turmeric and red pepper, and cook for another minute.
  4. Add carrots, lentils and water. Bring to a boil and simmer on low heat until carrots are softened, 15-20 minutes.
  5. Meanwhile, cook the rice according to package directions.
  6. Stir in the coconut milk and salt and use an immersion blender to puree to desired texture.
  7. Taste add extra spices if necessary.
  8. For the slow cooker: optionally do steps 1-3 and then add all ingredients except coconut milk to the crock. Cook on high for 2-4 hours, then stir in coconut milk and puree as desired.
  9. Serve hot, with a side of rice and naan; refrigerate leftovers.

Notes

To help avoid slight greenish tinge you see in my soup, use red or yellow lentils.

For a thicker soup, use three or so cups of water. For a thinner soup (more akin to a curry), use the full four cups.

Carrot Ginger Soup

At the end of fall many folks are left with an abundance of root vegetables and winter squash and no idea what to do with them. Although M and I don’t quite have the garden space to have a surplus of anything (except mint), we are sometimes fortunate enough to share in the bounty of our friends. If you are bored of eating carrots raw or roasted, this is the recipe for you.

Carrot Ginger Soup {{Baking Bytes}}

Cozy but light and with a little spice, this carrot ginger soup is perfect for those crisp fall days when you want to eat healthy but also want something cozy. It works great for both lunch and dinner, either as an entree or a side dish. I like to add lots of ginger and sometimes punch it up with the ground version, but you can keep it milder to fully appreciate the carrot flavor.

Carrot Ginger Soup {{Baking Bytes}}

The slight sweetness from the carrots and coconut milk complements the ginger and turmeric flavors beautifully, resulting in a warm dish both in temperature and flavor. You can peel the carrots or not, according to your preference, which means this soup has relatively minimal prep work involved as well. Conveniently, it is inherently vegan and gluten-free which makes it appropriate for almost any diet, and also reheats nicely for all my meal preppers out there.

For a different flavor you can incorporate other veggies too: grated zucchini lightens it even farther and I think a beet or two would be a lovely winter addition. Play around with the base to your heart’s content and be sure to report back on your favorite iterations.

Carrot Ginger Soup {{Baking Bytes}}

I like to serve mine with toasted bread, either a baguette or slices of ginger cider bread (skip the rosemary and use your favorite ginger cider). It’s also excellent with some unsweetened shredded coconut (as shown in my pictures) sprinkled on top or an additional swirl of canned coconut milk. This is a super easy option to serve alongside although heavy Thanksgiving leftovers, so make sure you have an extra pound of carrots on hand.

Carrot Ginger Soup

Adapted from Everyday Easy Eats
Makes 4 (~1-cup) servings

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
8 carrots, chopped (peeled if you want)

2 cups vegetable broth
2 Tbsp fresh grated ginger, to taste
1 tsp ground turmeric, to taste (optional)

1 (14-ounce) can coconut milk

Directions

  1. In a 4-quart pot heat the oil over medium heat.
  2. Add onion and carrots and sauté until onions are translucent.
  3. Stir in broth and spices and bring to a boil. Simmer for 15 minutes or until carrots are tender.
  4. Use an immersion blender to completely puree the soup, then blend in coconut milk.
  5. Taste and adjust spices as necessary, or thin with additional broth or coconut milk. If you add more spices, simmer another 5-10 minutes to allow them to blend.
  6. Serve hot and refrigerate leftovers up to one week.

Chickpea Coconut Curry

I don’t know about you guys, but Montana just got some Serious Winter Weather over the past couple of weeks. I had several runs below zero or in moderate blizzards, and I must say it was a blast. I love to have some properly cold runs to remember when the summer heat gets unbearable. There’s just something about a run where your eyelashes frost over to make you feel like a total badass.

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Last year during Meatless March, I was forced to discover a new entree at a go-to local Thai restaurant. My previous favorites all centered around meat and rather than try to make them vegetarian, I opted to just choose an inherently vegetarian meal. In this way, I discovered the yellow curry with fried tofu is quite delightful, and have even ordered it of my own volition since.

Chickpea Coconut Curry {{Baking Bytes}}

I saw this tasty looking recipe from Le Creme de la Crumb on Pinterest, and knew it’d be a great addition to my lunch and dinner repertoire. Since I nearly always make vegetarian lunches for myself, I opted to tailor this to fit. I increased the portions a bit and substituted chickpeas for chicken, and ended up with a wonderful vegan dish that is great for the chilly months.

Chickpea Coconut Curry {{Baking Bytes}}

I keep my curries pretty mild, as I’m a bit of a sissy when it comes to spice, but by all means up the ante with additional cayenne or a bit of red curry paste. This dish is warming both in flavor and temperature, and very filling to boot. It also reheats very well which makes it ideal for leftovers or meal prepping. I like to serve mine with a few salt and pepper cashews and a scoop of jasmine rice.

Chickpea Coconut Curry {{Baking Bytes}}

My not-so-secret love affair with sweet potatoes inspired me to use them here, and I think they blend beautifully with the yellow curry and coconut flavors. However, M meal-prepped his own carnivorous version alongside mine, making use of red potatoes and steak, and his dish was excellent as well. It’s a great way to use up whichever vegetables you have laying around even if you don’t have the same ones I used.

Chickpea Coconut Curry {{Baking Bytes}}

Chickpea Coconut Curry

Adapted from Le Creme de la Crumb
Serves 6-8

Ingredients

2 Tbsp (garlic) olive oil
3 carrots, grated
2 bell peppers, thinly sliced
1 large sweet potato, diced2
1 medium onion, diced

4 cups vegetable broth
3-4 Tbsp curry powder
1 1/2 tsp cumin
1/2 tsp cayenne (to taste)
1/2 tsp salt

1 or 2 (14.5 oz) cans full-fat coconut milk
1 small zucchini, diced
1 can chickpeas, drained

1/4 cup cornstarch
6 Tbsp cold water

Directions

  1. In a large pot, heat oil over medium heat.
  2. Add carrots, peppers, potato, and onion, and sauté until onions are softened and translucent.
  3. Stir in 3 Tbsp curry powder, broth, and remaining spices; bring to a boil and then simmer 10-15 minutes, or until potatoes are fork-tender.
  4. Add zucchini, chickpeas, and one can of coconut milk, and stir until combined. Taste, and add additional spices or coconut milk if preferred.
  5. If a thicker consistency is desired, whisk together cornstarch and cold water, then stream into pot. Return to a boil, and simmer until thickened, about 10 minutes.
  6. Simmer gently until ready to serve. Top with a scoop of rice, cashews, and/or freshly ground pepper.

Notes

I like to use one each red and green for extra color.
Also delicious with a regular or red potato, if you prefer.

{Slow Cooker} Chai Butternut Squash Soup

With more than two weeks of traveling and a semi-unplanned fitness and blog hiatus behind me, I’m ready to jump into the new year. I am still working on my 2018 goals for all areas of my life, but rest assured that my biweekly schedule here is unharmed. I’m excited to share new recipes and cooking adventures with all of you, and have some fun series planned throughout the year. (If there’s something you’d love to see featured, let me know!)

Chai Butternut Squash Soup {{Baking Bytes}}

Winter hit Montana in full force while I was in much wetter parts of the country, but I welcome the cold and white climate of this time of year. Skiing and crisp winter runs are sure to be abundant over the next couple of months, and like any sane person I love coming home to a nice warm soup.

Chai Butternut Squash Soup {{Baking Bytes}}

This recipe is souper easy (ha) and extremely tasty. Thick and filling, it warms you from the inside out with its cozy spices and sweet squash flavor. Start a batch before you head out on your winter adventures, and within 20 minutes of getting home you’ll have this deliciousness ready to eat.

Prep time is minimal, but if you want to speed things up a bit I definitely won’t judge you for buying pre-diced squash. Since the soup is pureed anyway, I don’t bother peeling the carrots or apple but you can if you wish. This soup is also very forgiving, so if you have space in the slow cooker feel free to add a few additional carrots or apples to the mix.

Chai Butternut Squash Soup {{Baking Bytes}}

The chai spice mix is very simple and allows you to tailor it to your preferences. Raise or lower the proportions to suit your tastes, or ditch certain spices entirely. I made this mix for the soup, of course, but it’s also delicious in oatmeal, smoothies, milkshakes, lattes, hot chocolate, or anything you can dream up. It keeps just as long as any of your spices would, so don’t be afraid of the excess. I used closer to two tablespoons for a nice strong spice flavor, but I recommend starting with half the amount so you can find your perfect balance.

An immersion blender makes quick work of pureeing, but you can use a food processor or regular blender if you are careful. Work in small batches and allow the soup to cool briefly before blending.

Chai Butternut Squash Soup {{Baking Bytes}}

Warm in both flavor and temperature, this soup is great on its own or alongside a nice crusty bread and a light salad. The leftovers reheat well which makes it perfect for meal-prep, presuming it wasn’t all scarfed up the first day.

Chai Butternut Squash Soup

Adapted from Give Me Some Oven
Makes about 6 quarts

Ingredients

1 large butternut squash (3-4 lbs), peeled, seeded, and diced
2 medium carrots, diced
1 large apple, cored and diced
1 medium onion, diced
2 cloves garlic, minced
1-2 Tbsp chai spice (below), to taste
1/4 tsp cayenne, to taste
2-4 cups vegetable stock

1 (15oz) can full-fat unsweetened coconut milk1
salt and pepper, to taste

Directions

  1. Add all ingredients (start with 2 cups broth) except coconut milk to large slow cooker and stir gently to combine.
  2. Cook on low 6-8 hours or on high for 3-4 hours, or until squash is tender.
  3. Use an immersion blender to puree the soup completely (or carefully use a regular blender and small batches.)
  4. Stir in coconut milk (you can start with just half of it, if you prefer) and additional spices as necessary. Add more vegetable broth to thin soup to your ideal consistency.
  5. (If you added more spices, allow to simmer for about 10 minutes.)
  6. Serve warm, topped with additional coconut milk and chai spices, if desired.

Chai Spice Mix

Adapted from A Dash of Megnut

Ingredients

1 Tbsp cinnamon
2 tsp cardamom
1 1/2 tsp ginger
1 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp freshly ground black pepper

Directions

  1. Combine all ingredients in a small jar and shake or whisk until well combined.
  2. Store in an air-tight container until ready for use.

Notes

If you are not vegan and not a fan of coconut milk, you can substitute half and half instead. Start with 1/2 cup and increase as desired.

“Almost Spring” Lemon Kale Soup

While other parts of the country have lovely breezes and tree blossoms, springtime in Bozeman varies from 65 and gorgeous to torrential rain and 20-mph winds. As the wettest and most temperamental time of year, April and May can see the entire weather spectrum in the span of just a few hours. This means while my morning ride might be delightful, my commute home is just as likely to be a drenching headwind. Such is life.

Because of this, however, my food desires can also change at a moment’s notice, which makes it challenging to do my normal weekly lunch and dinner prepping. If I make soup on Sunday, by Wednesday it could be 75 degrees (which is what happened this week); if I plan out some tasty salads, Tuesday will be met will a blizzard. Clearly this isn’t a huge crisis but as someone who likes to eat with the weather it does pose some difficulty.

In light of that, this soup spans the spectrum of weather, equally warming on a chilly day as it is fresh and spring on a warmer ones. A light broth (either vegetable or chicken) surrounds a light but filling mix of white beans, vegetables, and a touch of lemon. I have used both vegetable and chicken stock and they are excellent, so don’t feel you’ll be missing out by going the vegan route here.

Any white beans you have around will work nicely here, so I used a mixture of cannellini and butter beans for interest. Great northern beans would also be great, or whatever your favorite one might be. It takes 3 cans so mix and match to your heart’s content. For interest I added some grated zucchini and yellow squash, which won’t overpower the flavor but gives it some texture and an always-welcome veggie boost. Celery would also work nicely, although personally I rarely buy it.

I’m of the opinion that it’s highly challenging, if not impossible, to have too many leafy greens in a soup, so I don’t honestly measure. Just keep adding handfuls until it looks like enough. I probably added around six cups here, but there’s no rules with kale (or spinach, or chard, or whatever you want) so add as much as or as little as you like. The way I look at it is the more you add the more you’re basically eating soup and salad in one go, which seems like a win in my book.

The added lemon juice brightens the flavor without really tasting very lemony, but start with half the amount if you’re unsure about it. It gives a freshness and a springtime note to what could just as easily be a winter soup. As an added bonus, this soup comes together in just over 30 minutes, so if on those days you’re home late and starving because you completely underestimated how long you’d be out with your coworkers, you can still make a warm and healthy meal in a pretty reasonable amount of time.

Complainy carnivores in the house? This soup would be excellent with some cooked and shredded chicken and it’s easy to add that to individual bowls if you have a mixed crowd to please. It’s also extra delightful with bread, so pick up your favorite focaccia or crusty baguette (great for dipping) to have on the side.

“Almost Spring” Lemon Kale Soup

Adapted from Fork Knife Swoon
Serves 4-6

Ingredients

2 Tbsp olive oil
1 large onion, finely chopped
1-2 cloves garlic, minced
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp oregano

6 cups chicken or vegetable stock
juice of 1 lemon
3 (15 oz) cans white beans1, drained
1 medium zucchini or yellow squash, grated (about 1-2 cups)
salt and pepper, to taste

3-6 cups baby kale2, to taste (I like a lot of greens, so I used closer to 6 cups)

Directions

  1. Add olive oil to a large pot, and heat over medium until warmed.
  2. Add onion and garlic and sauté until onion is softened and translucent.
  3. Stir in herbs and continue to sauté until onion is just starting to brown.
  4. Stir in stock, half the lemon juice, beans, and zucchini, and bring to a boil. Reduce heat to low and simmer about 15 minutes, seasoning with salt and pepper if desired. Taste, and add more lemon or spices as desired.
  5. Carefully stir in kale and continue to simmer until softened, 5-10 minutes3. Serve hot with a tasty bread for dipping.

Notes

I’ve used two cans cannellini beans and then one can of either butter beans or great northern beans. Feel free to mix and match and substitute your favorite white beans.

If you’re not a fan of kale, substitute any dark, leafy green of choice. If you’re using something more delicate, like spinach, add it just before serving as it does not keep its shape as well as a heartier leaf like kale.

Although kale holds its shape nicely it does darken into a muddier green over time, so for the bright green color it’s best to serve fairly promptly.