One Pot Spicy Vegan Orange Chipotle Sweet Potato Soup

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This really is about as easy as a soup can be.  It comes together in about 20-30 minutes total & is powerfully flavorful.  There is no dairy of any kind so it is as guiltless as it is delicious.  A really wonderful, winter warmer!

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One Pot Spicy Vegan Orange Chipotle Sweet Potato Soup

INGREDIENTS

2 large sweet potatoes – peeled & cubed

1 onion (I used a red one) – chopped

4 garlic cloves – chopped

Olive oil

Juice of 2 oranges

1-3 chipotle peppers (or to taste) in their adobo sauce – chopped

6 cups stock

1 tsp ground coriander

S&P to taste

Garnish ideas: avocado, arugula, black and/or white sesame seeds

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DIRECTIONS

Heat about 1 TBS olive oil in a deep stock pot.  eat the onions & garlic over medium heat until just tender, trying not to brown them.  Add the stock, orange juice, chipotle peppers, coriander & sweet potatoes.  Bring to a boil, reduce heat & simmer for about 15 minutes or so – or until the sweet potatoes are very soft.

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I used an immersion blender to puree the soup but, if you do not have one, puree the soup in a blender.  Season with S&P.

Garnish as you like & commence indulging yourself!

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Vegan Puree of Celery Root Soup with Jalapeno & Caramelized Balsamic Pears

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is a VERY easy soup to make.  The caramelized balsamic pears REALLY make it, too, so do not skip them.  They come together very fast & will impress your neighbors immensely.

I drizzled a little olive oil on this soup – which isn’t necessary but it looks pretty & gave me a chance to try my Rosemary & Crushed Red Pepper Infused Olive Oil.

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I must say, the oil has been brewing since June 6th & is still only VERY subtly infused.  Maybe I should muddle the herbs & spices a bit?  I don’t know.  I will experiment.

But this soup!  Healthy & delicious!  This makes quite a lot of soup so be prepared for leftovers. These sorts of soups age well in the fridge over a day or two – but they often need a bit of water added in the reheating, sometimes quite a lot.  So – don’t be afraid to add as much water as you need to get it to your desired consistency.

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Vegan Puree of Celery Root Soup with Jalapeno & Caramelized Balsamic Pears

INGREDIENTS

1 TBS + 1 tsp olive oil

1 small onion – chopped

4 celery stalks – chopped & then divided into two portions

1 leek – sliced (white part only)

2 garlic cloves – chopped

3 celery root (about baseball size) – peeled WELL (get all that rough brown & hair off!) & diced

2 medium potatoes – cubed

2 jalapenos – seeded & chopped

4 Bosc pears – peeled & seeded

7 cups vegetable stock

S&P to taste

4 TBS honey

2-4 large rosemary sprigs (more for garnish – if you like)

2 TBS quality balsamic vinegar

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DIRECTIONS

Heat the honey in a saute pan over med-high heat.  When bubbly, add TWO (reserving the other two) of the pears & the rosemary sprigs to the honey and, stirring constantly, cook until the honey is almost cooked off & the pears are soft & beginning to brown.

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Add the balsamic & cook for another minute or two – being very careful not to burn the glaze.   Carefully (that glaze will burn you!) transfer to a bowl & set aside.  Soak your pan immediately.  That honey-balsamic glaze is HOT & will become like cement fast.

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If you like a 100% pureed soup – skip this step.  I like a little bit of something in there to chew.  Heat 1 tsp olive oil & saute HALF the sliced celery stalks to the oil & saute until soft – without browning.  Maybe 2-3 minutes.  Drain on paper towels & set aside.

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Be sure you have removed all the brown & coarse, hairy bits from the celery root.  Otherwise, you will be spitting what feels like hairballs into your napkin later.  Not fun.  Or pretty.

Heat the olive oil in a large stock pot over medium heat.  Add the jalapenos, onion, the remaining half of the sliced celery (or ALL of it – if you are skipping the step above) & the leek.  Saute until soft but not browned.  Add the garlic for a few seconds then add the potato, celery root, the remaining two pears & all the stock.  Bring to a rapid boil then reduce heat & simmer about twenty-thirty minutes or until everything is very tender.

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When the vegetables are tender either use a blender (immersion or otherwise) or a food processor to puree the soup until it is very smooth.  Add more water if it is too thick for your taste.  If you sauteed the 2 celery stalks, add those to the puree now.  Add S&P to taste.

When ready to serve, discard the rosemary from the pears, heat the puree & then pour some into bowls & top with about 1 TBS of the caramelized balsamic pears & maybe a sprig of fresh rosemary.   Drizzle with olive oil (infused, if you have it) & add some fresh cracked pepper & go to town!

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Cauliflower Mashed “Potatoes” with Dill & Cheddar

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Another in what must seem like an endless chain of cauliflower recipes.  This is so delicious – I ate the entire thing myself last night.  The amount of cheese is up to you.  I went light to save calories but more would have been a lot better.  This takes a total of 10-15 minutes once you have boiling water.  Try it at least once!

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Cauliflower Mashed “Potatoes” with Dill & Cheddar

INGREDIENTS

1 head cauliflower

1/8-1/4 cup fresh dill plus more for garnish

1/4 cup grated cheddar plus more for garnish

1 TBS butter

S&P to taste

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DIRECTIONS

Cut the cauliflower in half or quarters & add to boiling water.  Boil about ten minutes.  Leave it in the hot water until you are ready to serve it because it comes together fast but gets cold fast, too.   When ready to serve it – simply puree everything in the bowl of your food processor.  Garnish with a little extra cheese, dill sprigs & some freshly ground pepper.  Hover over it like a fucking prison inmate & shovel it in your face with zero dignity.  Grunting sounds optional.

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Carrot & Celery Root Soup with Lavender & Herbs de Provence

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This soup isn’t enormously different from my Carrot & Pumpkin Lavender Soup except that it uses celery root rather than pumpkin.   The celery root adds a creaminess to the soup that makes the cup of heavy cream I included very optional – without which (the cream) this soup is vegan & very light!   The culinary lavender I included is also probably optional but I do recommend buying some & experimenting with it.  It adds an olfactory sensation that is as soothing as the warm soup itself is.

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Carrot & Celery Root Soup with Lavender & Herbs de Provence

INGREDIENTS

2 lbs carrots – sliced

2 celery roots – peeled & cubed

1 large onion – diced

1 leek – sliced (white part only)

4 garlic cloves – chopped

5 TBS lavender

3 TBS olive oil

2 TBS herbs de Provence

1 cup dry white wine

1 cup heavy cream (optional)

2 TBS butter (or vegan option)

1 tsp nutmeg

1 tsp dry ginger

4 TBS sugar

Creme fraiche (as garnish) – optional

S&P to taste

Cheesecloth or other fine straining device

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DIRECTIONS

Boil 4 cups of water & add the lavender.  Remove from heat & allow to steep for at least 10 minutes.  Using cheesecloth – strain the lavender out & reserve the water.

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Heat the olive oil in a large stock pot.  Saute the garlic, onion, leek & herbs de Provence a few minutes or until the onion is translucent.  Try not to brown them.  Add the white wine & bring to a boil.  Add the carrots & celery root & the lavender water.  Bring to a boil & reduce heat to medium & simmer until the carrots & celery root are soft (20 minutes or so – depending on the size of the cubes) – adding water if needed to keep the vegetables covered.  Add butter (if using) and the nutmeg, ginger & sugar.  Stir to dissolve the sugar & distribute the spices.

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The soup is ready to be pureed.  You might want to let it cool a bit to avoid scalding yourself.   You can use an immersion blender or a traditional blender & puree the soup in batches.  Once it is creamy, return it to heat & add heavy cream (if using) and salt & pepper to taste.  Garnish with fresh cracked pepper or a dollop of creme fraiche.  Serve!

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Vegan Celery Root Puree Soup with Black Truffle Oil

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Food doesn’t get much easier than this.  The truffle oil is a delightful touch but not required to make this soup addictive.  Despite tasting rich & creamy – this is vegan & virtually calorie-free.   TRY IT!

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Vegan Celery Root Puree Soup with Black Truffle Oil

4 softball-sized celery roots – peeled & cubed (save a few green top leaves for garnish)

1 onion – diced

1 TBS olive oil

4 garlic cloves – minced

1 tsp white pepper

Water to cover (or stock)

Black (or white) truffle oil for drizzling

Salt to taste

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DIRECTIONS

Put the celery root cubes in a soup pot.  Add water or stock (or water with a few bouillon cubes) to cover.  Boil the celery root until soft.

Saute the onion & garlic in the olive oil until the onion is translucent.  Add the onions to the celery root & stock.  Add white pepper & puree with either an immersion blender or in batches with a regular blender.

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Add salt to taste.  Serve in bowls, drizzle with truffle oil (or not), lots of cracked pepper & a few celery leaves.

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Vegan Roasted Heirloom Tomato Bisque

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

This soup is spicy & tastes rich & creamy despite its total lack of dairy.  It gets the rich creamy element from soaked & pureed cashews.  Ymmm!  There are a few steps required but all are simple.  Do not be intimidated.  I used lots of celery because I had it & it needed to be used.  I also used heirloom cherry tomatoes – for the same reason as the celery – but larger tomatoes are more desirable.  You can use heirloom or Roma or any variety of tomato.  My soup came out less red than your average tomato soup because not all my tomatoes were red & because I did not use tomato paste.  Also – I used a red onion because that was what I had.  Yellow or brown might be better.  Also – since spending 90 minutes caramelizing an onion might be too labor intensive for you & make you blow off this recipe entirely – know that the caramelized onion ingredient can be omitted without a huge loss in flavor.  Also – cashews can be soaked overnight rather than boiled & soaked for an hour.  Also – this soup need not be vegan.  Heavy cream added at the end is a nice touch if that appeals to you – and would make the cashews unnecessary.  I recommend trying the cashew version at least once, though.  It is a healthier option.

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Vegan Roasted Heirloom Tomato Bisque

INGREDIENTS

2.5 – 3 lbs heirloom (or other) tomatoes

10 celery stalks – chopped (VERY optional)

1 vegetarian bouillon cube (optional)

4 serrano (or jalapeno) peppers (optional)

10 garlic cloves – or to taste

1 cup raw cashews

olive oil

6 or more fresh basil leaves – chopped

1 TBS crushed red pepper flakes (or less – to taste)

1/2 tsp dry thyme

1 tsp oregano

1 large onion – quartered & slices 1/4 inch thick

2 or more TBS tomato paste (optional)

S&P to taste

GARNISH OPTIONS – more fresh basil, balsamic vinegar, grated cheese, blue cheese or goat or feta (crumbled on top), fried sage leaves, shaved Parmesan, homemade basil oil, sour cream, creme fraiche, heavy cream, croutons – whatever you like.  And LOTS of fresh cracked pepper!

DIRECTIONS

Pre-heat the oven to 350.

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In a small pan, cover the cashews with water & bring to a boil.  Remove from heat & allow to soak one hour.  Or, conversely – let them soak overnight.

Cut your tomatoes in half (or if using some cherry tomatoes, as I did, leave them whole) & toss all the tomatoes & FIVE of your garlic cloves & serrano or jalapeno peppers with 4 TBS olive oil, crushed red pepper, thyme, oregano & a sprinkling of salt.  Place tomatoes cut side down on a greased (with cooking spray) or parchment paper lined cooking sheet & roast in the 350 degree oven for about one hour.

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Meanwhile, saute the onions in 1/4 cup olive oil on low to medium-low heat, stirring often, for about 90 minutes.  This will release their sugar & caramelize them nicely.  Once they are caramelized, add tomato paste (if using) & saute for a few more minutes – stirring to blend with the onions.  Set aside.

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Once the cashews have soaked for an hour, puree them in a blender or food processor with the water until perfectly smooth.  Set aside.

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If using celery, saute the celery in 2 TBS in a large stock pot in olive oil for 5 minutes or until it becomes tender.  Add the 5 remaining garlic cloves & continue cooking another 2-3 minutes.  Or – if not using celery – start just by sauteing the 5 cloves or garlic for a minute or two & carry on as follows.  Add the caramelized onion & tomato paste mixture.  Add the cashew puree.  Stir.

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When the tomatoes are done roasting, see if any of the charred skins can be easily plucked off.  Be careful not to burn yourself.  Pluck off the skins that come away easily & discard.  If the skin resists, leave it be.  Cut the stems off your serrano/jalapenos & then add all the roasted items and any juices to the stock pot.  Stir to combine.  Add the chopped basil and the bouillon cube (if using).

At this point, you may or may not want to add some water.  This is a judgement call based purely on how thick or thin you like your bisque.  I went VERY thick & did not add much water at all – less than a cup in total.  I used & immersion blender & pureed everything in the stock pot.  You can do this or blend it in batches in a blender or food processor.   Whether or not you add much water, once the soup is blended, taste it & add salt & pepper to taste.  If you want a really creamy bisque, adding a half pint of heavy cream would achieve this nicely.

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Tomato Bisque three ways: with balsamic vinegar and with grated cheese & with fresh basil.