Carrots are one of the foods that I am quite intolerant for, unless they’re cooked that is! One of my favourite ways to eat them is roasted with some nice spices. I could eat and entire tray straight from the oven, but I also like to safe some for a later meal as you can easily store these and reheat them in the oven. …
carrots
Creamy Sweet Potato Curry Soup
Soup, I can have it no matter the season, I’m a person who mostly craves warming and hot foods, so soups are almost always on the menu, and today I’ll be sharing one I simply adore. It’s so simple yet packed with so much flavour! Whenever I make this soup it ends up being a meal prep because one of the things I love about soups is that the flavours somehow get better with time, well until it starts smelling, then you should toss it, but it never comes to that!
It’s also freezer friendly, just throw a batch in the freezer and forget all about it!
Another reason why I love soup and especially this one in general is that every time I make it, it tastes different, in a good way of course. You can also add additional spices live cumin, or garam masala, maybe some herbs if you prefer. Just like many of my other recipes I highly encourage you to experiment, how much fun is that!? But don’t feel pressed to do so, the soup as it is works just perfectly.
Now when it comes to serving this soup I sometimes like to go a little bit overboard. Pictured below you can see I topped it with some of my raw vegan purple “sriracha” hot sauce, chopped cilantro, peanuts, nigella seeds and purple cabbage sprouts for some additional nutrients. Of course feel free to keep it plain and simple, this way I often enjoy it myself. Or simple topped with some nuts or seeds for some added texture.
Let me know if you liked the recipe in the comments below and if you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations, and find me on Facebook!
One Love,
A.J.
Ingredients
- 1 kilo sweet potatoes diced
- 1 can full fat coconut milk
- 2 medium carrots diced
- 1 onion
- 1 bulb garlic or less
- 3 tbsp curry masala powder
- 1 tbsp cayenne powder or whatever pepper (powder) preferred
- 1 tsp smoked paprika (optional)
- 1/3 cup nutritional yeast (optional)
Servings:
Instructions
- Start by (water) sautéing your onion and garlic, after this add the remaining ingredients and top with enough water too cover all the ingredients. Now add two cups extra and a can of coconut milk.
- Bring the pot to a boil and let it simmer on low until the potatoes get soft. Blend with an hand mixer (immersion blender) or in a regular blender in batches, just make sure when blending hot soup the blender it isn't airtight or it can explode, we don't want that! Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
Quick & Easy #5 Spicy Carrot Curry 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!
Feel free to leave a comment below or to tag me in your recreations on Instragram and don’t forget to like my Facebook page!
One Love,
A.J.
Ingredients
- 1 kilo carrots or 2 pounds
- 1 leek
- 1/2 cauliflower
- 1 onion
- 7 cloves garlic
- 1 cube vegetable bouillon
- 3 tbsp curry powder
- 8 cups water or enough to cover the vegetable.
- 1 chilli pepper or adjuma if you're brave
- 1 handful cilantro (optional)
Servings:
Instructions
- chop all the vegetables and start by sauteeing the onions and garlic for about 3 minutes. now add the carrots, cauliflower, leek and curry powder and stir it around for about 2 minutes.
- Now add the water, vegetable bouillon and pepper and let it simmer until the carrot and cauliflower are soft. Once they are soft you can blend it all using a stick blender or by blending it in a regular blender, until you get a smooth and creamy soup. serve with cilantro. Enjoy.
Share this Recipe
Powered byWP Ultimate Recipe
Tofu – Mushroom & Scallion Unicorn Dumplings
Every once in a while me and some of my vegan friends come together for dinner, we all bring a dish and have an awesome evening filled with food babies, laughter and the occasional spontaneous yoga moves. This time I decided to make some dumplings, because everybody loves dumplings, right?!
Dumplings are …
Vegetable Fried Rice and Satay Sauce
One of the things I try to avoid at all cost is spoiling food, so dishes that use leftovers and kitchen scraps are high on my list of favorites. Vegetable fried rice is one of those dishes that allows you to use your imagination when it comes to vegetables and spices, you can really use whatever vegetable scraps you’ve got stashed in your fridge. Besides using scraps you can also use your leftover rice to make this dish. Often I catch people throwing away their leftover rice, which makes me gasp, because its perfect for making fried rice, and a ton of other dishes.
Growing up fried rice used to be one of my favorite meals, I loved the spices and didn’t mind eating all the vegetables, ofter I didn’t even notice them, this was awesome because I was kind of a picky eater. Luckily I grew to absolutely love vegetables and dishes like this always surprise me because of the amount of vegetables you can stuff in them.
These are the vegetables I used, but feel free to try different kinds of vegetables. I often throw some corn, celery leaves and mung bean sprouts through the mix or even some chopped purple cabbage, you can really use your imagination. Some other options are broccoli, mushrooms, cauliflower, bamboo, jackfruit, and whatever else floats your boat!
I made my own spice blend, you can make the one I used or make your own. Everyone loves different things so if you want it to be less spicy, make it less spicy. You can use store bought spice blends or just keep it plain and simple, again this is your dish, so customise it to your own liking. To make things even more easier you can cheat and use store bought satay sauce, just make sure it’s vegan.
I’ll work on more dishes and ideas for saving your kitchen scraps and leftovers, because I like to keep the spoiling of food to a bare minimum. Now you know what to do with your leftover rice, if you’ll try this recipe let me know how it turned out by leaving a comment below or tagging me on Instagram. Have an awesome day and bon appetite!
Bless,
A.J.
Ingredients
Rice and Vegetables
- 1 cup uncooked rice
- 1 leek chopped
- 2 onions diced
- 6 cloves garlic minced
- 2 Bell peppers diced
- 2 spring onions chopped
- 2 carrots chopped
- 1 hot pepper i used adjuma (optional)
- 1/4 cup baked onions (optional)
Satay Sauce
- 3 cloves garlic minced
- 1 cup full fat coconut milk
- 1 tbsp soy sauce
- 1 tbsp sugar
- 5 tbsp peanut butter
- 1 tsp corn starch
- 1/4 tsp ginger powder
- 3/4 cups water
- 1 tsp lemon juice
- 1/2 hot pepper (optional)
Servings: people
Instructions
Fried Rice
- First cook your rice and once the rice. After your rice is cooked sauté the onion, garlic and pepper for about 5 minutes on medium/low , after this you can add the rest of the vegetables, the spices, sugar and soy sauce and cook for another 5 minutes. Keep in mind that you can use whatever spice blend and vegetables you prefer. Now add the cooked rice and cook for another 5 minutes while mixing it to combine all the ingredients. Now you can add salt and pepper to taste.
Satay Sauce
- Sauté the garlic (and optionally some hot pepper) for about 1 minute over low heat and add the coconut milk, soy sauce, ginger, peanut butter, sugar and lemon juice and 1/2 cup water. While this is coming to a boil in a seperate bowl add the cornstarch and 1/4 cup of water to mix before putting it in the pot (this will prevent lumps). Now add the cornstarch mixture to the pot and stir until the sauce becomes thick. Now add salt to taste.
Share this Recipe
Powered byWP Ultimate Recipe
Roasted Vegetables with Curried Rice
These holidays i’m making sure me and my family our gonna get a good dose of deliciously roasted vegetables, cause even the veggie haters cant resist a good vegetable roast. Not only does it taste really great, they also look festive, making them a perfect dish for the holidays. And feel free to play around with your favourite vegetables as this is your dinner and your rules!
…