2 Tbsp. olive oil
2 onions, minced
2-3 cloves garlic, minced
1/2 to 1 Tbsp. fresh ginger, thinly sliced
1 tsp. curry or turmeric
1/4 cup short or medium grain rice
one yam
3-4 potatoes, peeled and cubed
1 qt. vegetable broth
2 lbs. carrots, peeled and sliced
lemon or lime juice
fresh mint leaves or chives

1 package tofukan, optional, cut into small cubes

In a large pot heat the oil and saute the onion and garlic.  Add the ginger and curry, rice or potatoes, and the broth.  Add carrots to the boiling liquid.  When the vegetable are soft, puree the soup in a blender or food processor.  Season the soup with lemon or lime juice, and fine cut mint leaves or chives.  If desired, just before serving, add cubed tofukan and heat through.

This soup freezes well, but freeze without tofukan and add when serving.  You can use other yellow or orange vegetables, such as squash, pumpkin, yams, or sweet potatoes.

Makes about 6 servings.

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 "Afternoon Tea", by Charles Joseph Frederic Soulacroix
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