Ingredients: |
Ingredients: 4 T olive oil divided
15oz can chickpeas, drained and rinsed
1 large sweet potato, peeled and cubed, divided
1 head cauliflower, cut into bite size pieces, divided
1 T VegiSal
3-4 medium carrots, chopped
1 medium onion, diced
1 C raw cashews
3 cloves garlic
1 T fresh ginger, grated
1 T turmeric
1 T red curry paste
2 tsp salt
1 tsp black pepper
1 tsp cinnamon
1/4 tsp nutmeg
4 C vegetable stock
1 T lemon juice
|
Directions: |
Directions:Preheat oven to 425º. In. Large bowl add all chickpeas, half of the sweet potato, and half the cauliflower.Drizzle 2 T olive oil and all the VegiSal. Stir to get everything coated. Spread out evenly onto a cookie sheet. Place into the oven for 20-25 minutes. When done set aside.
Weta Dutch oven over medium-low heat. Add 2 T olive oil and allow to heat up. Add remaining sweet potato and cauliflower, along with carrots, onions, cashews ,and garlic. Cook for 6-8 minutes stirring every few minutes until onions are softened and ingredients are fragrant.
Stir in ginger, turmeric, curry
paste ,salt, pepper, cinnamon, and nutmeg. Cook1-2 minutes to toast, careful not to bur the spices. Add vegetable stock. Bring to a boil, lower the heat to simmer. Cover and cook until ingredients are easily pierced by a fork, 10-15 minutes.
Blend with an Immersionator or blender in batches. If needed, add 1-2 C water to thin. Add lemon juice and stir until combined.
Serve and top with roasted vegetables. |
This recipe for Vegan Golden Soup is from