Looking for a spicy change-up to your fall recipe routine? Give this delicious soup a try! This vegan-friendly soup has wonderful spice and a deep Indian-inspired flavor to heat up any chilly fall evening. Pair with your favorite protein for a nutritious dinner for the whole family.
2
teaspoons
Natural Grocers® Brand Bulk Real Salt, or to taste
1⁄4
teaspoon
Natural Grocers Brand Bulk Organic Ground Black Pepper
1 1⁄2
cups organic unsweetened soy creamer or dairy-free milk or half-and-half alternative
2
tablespoons finely chopped organic cilantro
Place the vegetable stock in a three-quart pot over high heat. Add all of the ingredients except the soy creamer and cilantro. Cook until onion is soft, approximately 10 minutes, stirring occasionally.
Add the soy creamer and transfer to a blender (blend in batches if necessary) and blend until creamy. You can also use an immersion blender to blend the soup in the pot
If using a blender, return the soup to the pot and stir in the cilantro. Cook for 5 minutes over medium-low heat, stirring occasionally. Serve hot!
Optional Notes
Season: Fall or winter
Number of Vegetable Servings per Serving of Recipe: 2 servings
Where Recipe Fits Into Meal Wheel: Vegetables
Tips for What to Do With Excess ingredients: Leftover pumpkin can be added to baking or pie recipes.
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Denver - Design District - Alameda and Broadway