Running With Tongs » soup

{Recipe}: Sweet and Smoky Sweet Potato-Carrot Soup

Lindsay Ingalls — Wed, 09 Nov 2011 14:57:42 +0000

This past weekend the Hubz and I went out for lunch at Zabby & Elf’s Stone Soup where I debated between two soup/chili options and ultimately ordered a big cup of chili while the Hubz had the hot/cold bar. The other soup that I was hotly debating over was a Sweet Potato-Carrot Soup which became my inspiration for last nights dinner. Having no idea what else was in Stone Soup’s Sweet Potato-Carrot Soup my inspiration was limited to sweet potatoes and carrots and the fact that it was a creamy pureed soup. I decided that I would go for a smoky sweet flavoring for the soup and serve it up with a nice green salad (and a veggie frankfurter for him).

Sweet and Smoky Sweet Potato-Carrot Soup

Ingredients:

2 medium sweet potatoes, baked, peeled and mashed
1 Tablespoon olive oil
1 medium onion, diced
2 large carrots, diced
2 large garlic cloves, sliced
1/2 teaspoon chipotle chili powder
1/2 teaspoon sweet paprika
3 cups vegetable broth
salt and pepper to taste
1/2 teaspoon umeboshi vinegar (or substitute with red wine vinegar)

Directions:

Prick the skin of the sweet potatoes and bake in a 350F oven for 1 hour.
In a medium heavy bottom pot heat the olive oil over medium-high heat. Add in the onions and saute for 3 minutes.
Stir in the carrots and saute for 5 minutes.
Stir in the garlic, chipotle powder and sweet paprika and cook for 1 minute.
Add the vegetable broth and bring to a boil. Reduce and simmer for 10 minutes uncovered.
While the broth is simmering remove the sweet potato from the skin and mash together in a bowl.
Place the broth and sweet potato in a food processor or blender (you may have to do this in two parts depending on the size of your machine) and process until smooth.
Return to the pot and season with salt, pepper and umeboshi vinegar.

Why use umeboshi vinegar? Umeboshi vinegar helps to balance flavors by adding a little tartness to your dish. I always use it to balance the flavors in my soups, sauces and with tomato recipes. Have you ever made a recipe and tasted and gone “there just something missing but I’m not sure what” well I recommend adding a little umeboshi vinegar to your recipe and my experience is 9 out 10 times it is just what the recipe needs. Now a little goes along way so start with 1/4-1/2 teaspoon because you don’t want to overwhelm the other flavors in your dish.

1 comment(s) for this post:

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Lacey:
09 Nov 2011 I LOVE umeboshi plum vinegar. It's my favorite on steamed kale and mixed with oil to make a gorgeous pink salad dressing that's more salty than dry/vinegary

Recipe: Roasted Tomato Soup

Lindsay Ingalls — Sun, 25 Sep 2011 22:51:54 +0000

Roasted Tomato Soup

Serves 2

Ingredients:

1 Tablespoon olive oil
2 large carrots, peeled and diced
1 medium red onion, diced
2 garlic cloves, minced
1 large sheet pan of oven roasted tomatoes, approx 10 plum tomatoes (check out this post for tips on how to roast your tomatoes)
2 cups vegetable broth
1/2 teaspoon black pepper
salt, to taste

Chopped parsley to garnish

Directions:

Heat the olive oil in a medium sauce pan over medium-high heat; add the carrots and onion and saute for 5-6 minutes until soft and lightly browning. Stir in the garlic and cook for one minute. Add the vegetable broth and cook for 5 minutes. Stir in the roasted tomatoes.

Pour the contents of the pot into a food processor or blender and process until smooth. Return to the pot, season with salt and pepper and heat until desired temperature.

Ladle into two bowls and top with a sprinkle of parsley.

3 comment(s) for this post:

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mom:
25 Sep 2011 Looks like a good soup. I should try it with my end of the season tomatoes.
Heather @ BWV:
25 Sep 2011 Carrots in tomato soup? I guess I've never made tomato soup from scratch - or maybe this is just a different way to make it - is it for color, texture, or nutrients? Just curious! :)
Isobelle:
27 Sep 2011 This soup looks awesome! I usually always put carrots in my tomato soup too, unless I don't have them. I think they work really well with tomatoes.

Vegan Wedding Feature: Tess Challis

Lindsay Ingalls — Sat, 28 May 2011 16:00:41 +0000

Neil and I are celebrating our Third Wedding Anniversary this weekend and today we are off to explore Providence, Rhode Island. While we are galavanting around Rhode Island, Massachusetts and New Hampshire I hope you enjoy the Vegan Wedding Feature posts. In this first post Tess Challis discusses her all vegan menu and how if the food looks beautiful and taste delicious anyone will eat vegan. Enjoy!

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Lentil Spinach Soup (photo by Michelle McCluggage)

Although my marriage didn’t have a fairy tale ending, I can happily say that my ex-husband and I are still great friends! We were married in the fall of 2002 in the Lizard Head wilderness. Here in Colorado, you can legally marry each other without anyone else present. However, we did want to have a gathering to celebrate a few weeks after the actual marriage took place. At the time, we were on a shoestring budget so we had to get really creative. Luckily, there were lots of incredibly kind and generous people who offered to participate. Local professional musicians offered to sing at our celebration for free and the space we rented for the celebration was also practically free!

So, all that was left was food! Being a vegan since 1991, I was determined to work delicious vegan cuisine into the event as well. And since I was in charge of the food (and my husband was a vegan-friendly vegetarian), we decided on a delicious, all-vegan menu. Having done quite a bit of catering and personal chef work at that point, I knew what dishes were crowd pleasers. For an event like this with mostly omnivores, I wanted a menu that would be exciting and satisfying for everyone. I didn’t want even one person to say, “That was good, but where’s the meat?” So, we decided on a menu that included the following: Creamy hummus (pictured) with sourdough bread, gourmet mini-pizzas (pictured), Italian bread salad, fresh spring rolls with peanut sauce, Lemon Asparagus Linguine (pictured), Lemon Lentil Soup (pictured), and Chocolate Decadence Cake (pictured). I’ve obviously found that Italian food is a guaranteed crowd-pleaser! And it was – even my meat-and-potatoes grandma said after dinner: ”If you cooked for me every day, I would be a vegan!” Everyone loved the food and talked about it for many months afterward.

Creamy Hummus with Sourdough Bread (Photo by Olga Vasiljeva)

Mini PIzzas (Photo by Michelle McCluggage)

Lemon Asparagus Linguine (Photo by Michelle McCluggage)

Chocolate Decadence Cake (Photo by Michelle McCluggage)

So, this has been my path! Turning people on to a vegan lifestyle via delicious food. It’s such a sneaky approach, but one that works surprisingly well! I can’t tell you how many people have told me over the years that the vegan food I’ve served them has been just about the best thing they’ve ever eaten. It’s so exciting to turn people on to really delicious food that awakens their taste buds – and then to tell them, “By the way, that was all vegan – and healthy!”

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Quintessence (“Tess”) Challis began her holistic health journey in her late teens. After a lifetime of numerous health ailments (including acne, obesity, strep throat, constant illnesses, anxiety, and depression), she found that a vegan diet along with an “inner wellness regime” of meditation and visualization literally made a world of difference.

In 1994, she began sharing this knowledge through cooking classes, catering, meditation classes, and workshops. She has also been a personal chef to many clients across the United States.

In 2009, Tess published the 2nd edition of Radiant Health, Inner Wealth, a vegan cookbook and complete holistic health resource. Tess’s latest book, The Two-Week Wellness Solution: The Fast Track to Permanent Weight Loss and Vitality, was released in June 2010 and includes a foreward by Dr. Neal Barnard. Her next book, Radiance 4 Life: The 4 Cornerstones of Ultimate Vitality, is due out in June 2011. She currently works as a wellness coach, cooking class instructor, author/speaker, and personal trainer.

Website: www.radianthealth-innerwealth.com
Bloggin’: www.rhiw.blogspot.com
Follow me on Twitter: http://twitter.com/tesschallis
Connect on Facebook: http://tinyurl.com/yczqmzr

1 comment(s) for this post:

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Sheila Barrows:
29 May 2011 I was there, and it was delicious!

Recipe of the Week #2: Veggie Mash Soup

Lindsay Ingalls — Mon, 18 Apr 2011 19:30:44 +0000

This past weekend the Hubz and I headed to the boonies to visit my parents for the night. When we arrived we were greeted by howling winds and snow showers and I thought what better way to warm up than a warm cup of soup.

Yields 4-6 servings

Ingredients:

1 T olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1/2 medium head of cauliflower, roughly chopped
1 bunch of broccoli, roughly chopped
1 quart of vegetable stock or broth
1 cup quick oats (must me quick)
salt and pepper to taste

Directions:

In a large stock pot over medium-high heat heat the olive oil; stir in the onion, carrots and celery and cook for 3-4 minutes until they being to soften.
Stir in the garlic, cauliflower and broccoli and cook for an additional 3-4 minutes.
Stir in the vegetable broth and the quick oats; bring to a boil. Reduce to a simmer and cook for 7-10 minutes until the vegetables are fork tender.
Place in a blender (you will have to do this in batches) and blend until slightly smooth; keep it somewhat a rough consistency for a more rustic feeling.
Return the pot to the stove and gentle re-heat. Season with salt and pepper to taste.

1 comment(s) for this post:

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Tan-Nee:
22 Apr 2011 This soup sounds amazing! I had a great sweet potato and carrot soup at work the other day with cereal grains and flax - I thought it was pretty neat. I'm excited to try making the above with oats. Mmm mmmm My mom actually uses oats in place of rice sometimes in congee. Try it with fermented bean curd, corn, green onions, gluten, soy sauce, and kimchi instead of brown sugar and/or honey sometime! It's delish!

A Warming Soup to Warm You Up

Lindsay Ingalls — Thu, 02 Dec 2010 18:04:36 +0000

The temperature is dropping and the snow is coming so why not warm up with a big bowl of soup? My new e-book is filled with soups, stews and chili’s to warm you right up!

Here is a sneak peak of one of my recipes! For more recipes you can purchase my e-book here for only $5.95!

4-6 small servings or 2 "hungry man" servings

1 comment(s) for this post:

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Lisa:
02 Dec 2010 Buy the e-book! The recipes are great!!!!

Soups, Stews and Chili e-Book Now Available!

Lindsay Ingalls — Thu, 18 Nov 2010 12:44:19 +0000

I’m excited to announce that my first e-book is now available for purchase! To purchase your copy of the e-book:

Click the Buy Now link below or in the sidebar of my blog.
You will be brought to a Pay Pal page to make your purchase
Click the link to download the cookbook, after 10 seconds (or if you click the link) the download will begin automatically!

7 comment(s) for this post:

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omgoshimvegan:
18 Nov 2010 Congrats on your first e-book.
JL Goes Vegan:
18 Nov 2010 The book is lovely! I bought a copy!
Bianca- Vegan Crunk:
18 Nov 2010 Yea! I just bought my copy! I can't wait to try the quinoa chili and the sweet onion soup with tofu toast! I probably can't try anything until after Xmas since I'm desperately trying to finish my book....but I will have yours ready to go as soon as I can cook meals from other people's books again!
JL goes Vegan:
18 Nov 2010 Biana, her quinoa chili is off the hook!
Neil:
18 Nov 2010 Where's the like button on this status?

SOMETHING EXCITING IS COMING

Lindsay Ingalls — Wed, 17 Nov 2010 14:21:04 +0000

Mark your calendars tomorrow is the release of my first e-book Cook.Vegan.Lover.’s Soups, Stews & Chili!

4 comment(s) for this post:

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Sarah @ See Sarah Eat:
17 Nov 2010 Very cool! Congrats :)
Ali - YumVeggieBurger:
17 Nov 2010 yay!
Tanya:
17 Nov 2010 That IS exciting, indeed!!
Amey:
19 Nov 2010 awesome post! I have a special thing about airplane food and airport food. Not sure why. so this gets me all jazzed up.

My New Project

Lindsay Ingalls — Tue, 14 Sep 2010 20:40:26 +0000

I have exciting news! I have started a new project creating my first e-book. I am really excited about it and have been busy working on recipes and getting my testing site up. I have a great group of testers who have jumped right in and have been providing great feedback. So what exactly is this e-book all about?

If you guessed soups, stews and chili’s then you are correct! This first ever Cook.Vegan.Lover. e-book will be filled with a wonderful variety of soups, stews and chili’s to warm you up this fall and winter. I hope to have it completed by mid-November.

6 comment(s) for this post:

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melissa @ the delicate place:
15 Sep 2010 hey coming out of hiding! i love your blog and even though i'm not vegan (i'm paleo: no grains/dairy/nightshades) i find that vegan recipes are quite tasty. fall is my fave season so i'm sure to have my soups by the huge bowlful!
Tanya:
15 Sep 2010 That's exciting! Can't wait!
MichellePC:
16 Sep 2010 YAY! My vegetarian boyfriend is slightly obsessed with stews and soups, so this will be a great resource for him/us. Can't wait to see it!
A foodie-licious day | Mindfully Emily:
16 Sep 2010 [...] SOUP! For those of you who follow Lindsay’s blog, then you may have read about her upcoming Cook Vegan Lover Soup E-Book. She had asked for taste-testers for her recipes, and since I am going to have a bit of free time [...]
windycityvegan:
22 Sep 2010 If you need any additional testers, I'd love to help out! I'm a recipe developer and have tested recipes for multiple cookbook authors including Celine Steen and Heidi Swanson. Best of luck with your e-book.

99 Bottles of Beer…

Lindsay Ingalls — Thu, 09 Sep 2010 00:51:14 +0000

The Hubz and I are “beer aficionados” or at least we like to think we are (more the Hubz than me) ….if you aren’t laughing you should be. Anyways we really do love beer especially really good craft beer; we are lucky to live in Vermont where there are tons of craft breweries. Anyways so as many of you may have seen me tweeting the Hubz and I had a mini beer tasting on Monday night. So we rated the beers based on what we liked the best (5 being best and 1 being worst), however below is the order we drank them in:

Victory Storm King Stout- 3.5- great flavor and hoppyness which I love

Long Trail Harvest-2 this was just okay.

Dogfish Head Punkin Ale-4-loved this! it was not too sweet like some pumpkin beers are; it had great spice and overall flavor we will be purchasing this again!

Sierra Nevada Tumbler-3-this was alright but not my favorite, not my least favorite either.

We enjoyed the Sierra Nevada Tumbler with Squash and White Bean Soup & Sour Dough Bread - p.s. if you are interested in being a tester for my soup e-book e-mail me! More details soon!

Southern Tier Harvest (my favorite)- 5! This beer was delicious! A great fall beer with lots of hops!

Victory Festbier-1.5-this beer was pretty much a fail. Very boring and little flavor.

While we ate, drank and were merry the fur baby did this:

warning drinking too much beer may result in this

4 comment(s) for this post:

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Nicole:
08 Sep 2010 I love the recommendations and the soup and bread look awesome. I am always up for a good beer recommendation!
Emma:
08 Sep 2010 mmmmm i am sitting here drinking a local beer too! i wish we could taste test together xoxo love you guys!
Tanya:
08 Sep 2010 DROOL. Not sure I've ever had any of those. We also consider ourselves beer aficionados.....hahaha.....yum. Speaking of beer....I'm gonna go get my "Wheach" out of the fridge now :)
Keri - I Eat Trees:
08 Sep 2010 I'd honestly be in trouble if I drank all that! Haha

Soup Lovers Unite

Lindsay Ingalls — Wed, 08 Sep 2010 16:08:26 +0000

Calling all Soup Lovers! If you love soup as much as I do than this just might be the thing for you. I am looking for 15-17 people to participate in testing recipes for my new Soup Recipe E-Book. If you would like to learn more about being a tester please e-mail me at lindsay [at] cookingforaveganlover [dot] com.

2 comment(s) for this post:

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mom:
08 Sep 2010 I will do some testing for your soup.
Keri - I Eat Trees:
08 Sep 2010 I could make/eat some soup... :P

Vegan Mofo #12: Spicy Cheezy Bac'n Soup

Lindsay Ingalls — Mon, 12 Oct 2009 05:00:29 +0000

Spicy Cheezy Bac’n Potato Soup

Ingredients:

Bac’n:

1- 8oz package of tempeh

Marinade:

3 T olive oil

1/4 C shoyu

2 T balsamic vinegar

2 T maple syrup

1 T chipotle chili powder

Pre-heat oven to 350F
Slice tempeh into 8-10 thin slices
Place in a shallow baking dish
Whisk all of the marinade ingredients together and pour over the tempeh, making sure it is evenly coated
Bake 20-30 min or until tempeh has browned and marinade has been mostly absorbed

Potato Croutons:

2 small potatoes, diced

salt and pepper

1 T olive oil

Toss the diced potato with salt, pepper and olive oil.
Spread on a sheet pan and place in a 350F oven for 30-40 minutes, until golden and crispy

Soup:

1 T olive oil

1 Lg onion, diced

1 lb new potatoes, skin on, washed and diced

1 C sliced carrots

1 Quart Vegetable Broth

2 Cloves of garlic, minced

1 Bay Leaf

1 C unsweetened soy milk

1/2 C nutritional Yeast

1 T yellow mustard

salt and pepper

In a large sauce pan heat the olive oil over med-high and add the onion. Sautee until the onion is soft and translusent
Add the garlic and carrots and cook for 3-5 min until the carrots begin to soften.
Add the potatoes and toss together for 1 minute.
Add the vegetable broth and bay leaf. Bring up to a boil and then turn down the heat to a simmer.
Cover and simmer for 30 minutes or until potatoes are soft.
Turn off the heat and remove the bay leaf. Stir in the nutritional yeast, mustard and sou milk.
With an immersion blender, blend all the ingredients together. (You can also use a regular blender to do this, however you will need to blend in batches)
Turn the heat back on to low and crumble in all but 2 of the tempeh bacon slices. Add salt and pepper to taste.
Ladle the soup into bowls and top with crumbled bacon and potato croutons.

7 comment(s) for this post:

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jenitreehugger:
12 Oct 2009 Mmmm yummy, that sounds super scrumtastic.
Lisa Marie:
12 Oct 2009 Oh wow this sounds like something the guys would love! I might just try this out! I'll let you know when I do. Also I love the potato crouton idea.
Bianca- Vegan Crunk:
12 Oct 2009 That looks and sounds wonderful!!! I love the idea of using tempeh bacon in a noochy soup. And potato croutons sound so fancy. This is going on my to-make list.
KZ:
12 Oct 2009 This looks amazing! Do tell- how did it taste?
cookingforaveganlover:
12 Oct 2009 so gooooooood! even better the next day

Vegan Mofo #2: Apple Pie and Rustic Cabbage Soup

Lindsay Ingalls — Fri, 02 Oct 2009 05:00:29 +0000

Fall is here! Fall is my favorite time of the year and with fall comes great products to make yummy Autumn dishes. Some of my favorite products are potatoes, squash, apples and cabbage. To start the fall off I made Apple Pie and Rustic cabbage soup which were both delicious. For the Apple Pie I used the recipe from Babycakes cookbook which was great. The recipe starts by roasting the apples with agave, lemon juice and cinnamon which really brings the flavors out. The crust is wonderful and is made from spelt flour, agave, coconut oil, baking powder and salt. This crust is used to make a very rustic crust which is great and a must try.

I also made some delicious Rustic Cabbage Soup that was inspired by 101 Cookbooks it was filling and delicious (and even better the 2nd day).

Rustic Cabbage Soup Recipe adapted from 101 Cookbooks

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, cut 1/4-inch pieces
4 cloves garlic, chopped
1 large yellow onion, sliced
5 cups vegetable stock
1 can of cannellini beans
1 small green cabbage, sliced

1T Goya adobo

more good-quality extra-virgin olive oil for drizzling
1/2 cup nutritional yeast

Heat the oil in a large pot. Stir in the cabbage and onions and cook until caramelized. Stir in the salt and the potatoes and cook for a 3-5 minutes. Add the broth, garlic and adobo. Let it come to a boil and cook until potatoes are soft. Stir in the nutritional yeast and beans.

Serve drizzled with a bit of olive oil.

Serves 4.

(okay I know not the greatest picture but it tasted great)

3 comment(s) for this post:

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Andrea:
02 Oct 2009 The perfect fall dinner - soup and pie.
carrie:
02 Oct 2009 That apple pie looks sooooo good!! What a fantastic fall meal you created.
Geeky white girl Joan:
02 Oct 2009 Apple Pie is so wonderful this time of year.