I’m starting a new segment! One where I’ll be trying recipes and reviewing vegan cookbooks. Over the past few months I’ve been growing an appreciation for all the hard work and effort that goes into creating a cookbook, this is why I’d like to support my fellow vegans who are sharing their recipes with us. So to spread the love and hard work I’ll be sharing some vegan cookbook reviews every single month.
“Vegan fish soup? Sounds a bit fishy to me”, this might come to mind when reading the title, and I wouldn’t blame you. This soup is my attempt at recreating a surinamese dish that I absolutely adore, and haven’t had in many years. The thought of ever having this soup again went away when I went vegan, until today!
In Sranan Tongo they call this soup “pepre watra” which translates to pepper water, but it’s basically a fish soup, a very very spicy fish soup. Traditionally this soup is eaten with cassava bread, or rice. This version of the traditional Native Surinamese dish will make your taste buds dance! Dishes like this transport me back to my childhood, they’re my ultimate comfort foods. By sharing these recipes I’m truly sharing a part of me, with you.
Winter might be over but you must be mistaken if you think that the soups are leaving this kitchen! Oh no, soups are a year round thing if you’d ask me, they just change from season to season. Winters are for hearty and warming soup with bold flavours, in spring I like to serve more light and fresh soups, during summer we have our cooling and refreshing soups and in fall everything involves either squash or pumpkin related so yeah, pumpkin soup?…
One of the things I really enjoy during the colder months are soups, eating a soup is like getting a warm hug from the inside out, they’re very comforting. Almost every single week I try to make a huge pot of soup that’ll last me a couple of days, they’re my go to prep meal! This weeks soup will feature two of my favourite things, carrots and curry.
fun fact: Carrots are actually one of my favourite root vegetables, especially eaten raw or juiced, the only downside is that I’m highly allergic to raw carrots.
This soup is creamy and full of flavour! I used one of my favourite masala curry powders which I buy at the Surinamese grocery stores, but you can use any curry powder you can find. We’ll be making this soup a bit creamy by adding some cauliflower, if you hate cauliflower you can always use potatoes or if you love coconut you can use a can of full fat coconut milk. Like with any other dish I encourage you to experiment and try out new flavours that will appeal to your taste buds! But don’t forget the main star which is our carrot and curry combination.
This is another post that will only require about 30 minutes to make (if you don’t count the chopping) and apart from chopping isn’t very labor intensive, which in my book makes this a quick and easy meal.
You can top this soup with some cilantro, pine nuts, black sesame seeds or whatever else your heart desires, maybe a drizzle of vegan sour cream or vegan yoghurt. It’s equally delicious topped with some fresh basil and some chopped spring onions.
Now let’s get cooking!