Two posts in one day. I must be on a roll. And on a theme.
Tonight’s dinner was the result of several situations intersecting. Fella was feeling a bit under the weather, and I thought something easy to eat, kind on the digestive system, and appealingly comforting would be ideal. Local carrots are cheap and huge. And I have a large quantity of root vegetables and winter squash lingering in the vegetable crisper, taking up valuable real estate and making the drawer dangerously heavy.
Sunshine soup to the rescue. Bright, warm, and ever so slightly spicy, the “recipe” is pretty forgiving. Sometimes I’ve made it with coconut milk, other times using only pumpkin as the base. A few times, I’ve nestled in a touch of vanilla. Once, I omitted the spices and ginger altogether and used nutritional yeast and savoury herbs for a different kind of style.
Tonight, I wanted the cozy aroma of spices, though. Fella is actually strongly opposed to the autumnal gourd, so I did use carrots and beautiful golden beets in there, but sneakily included some butternut squash. The only comment made was “Mmmm!” so I’m taking that as evidence that the combination is gourd-hater-friendly. (Sorry about the deception, babe…love you!)
water, for cooking
2 gold beets
3 bay leaves
6 whole pimento
1 1/3 cup cooked, mashed butternut squash
2 large carrots
1/2 a small onion
1 small to medium garlic clove
1 cup almond milk
1/4 cup plain soy creamer (or just use another 1/4 cup soymilk)
2 tbsp freshly grated ginger
1/2 tsp curry powder
freshly grated nutmeg
salt and black pepper, to taste
1. Cut the beets into sixths. In a small pot, combine beets, 2 cups water, and the bay leaves and pimento. Bring to a boil, then simmer until very tender, about 30 minutes.
2. Thinly slice onion and carrots, and mince garlic. In a small amount of oil, sautee the onion until just starting to brown. Add the carrots and garlic, and cook for a few minutes until the carrots begin to brown. Cover, adding a small amount of water if necessary, and steam until carrots are tender, about 7 minutes.
3. Remove bay leaves and pimento, and blend beets and water from cooking beets. Also blend carrot mixture.
4. In a large pot, combine mashed and blended vegetables, another 2 cups water, 1 cup almond milk, the ginger, the curry powder, several shakes (I used about 7) cinnamon and a few (I used about 5) grates of nutmeg. Add salt and black pepper, to taste, and let simmer 10-15 minutes on low. Stir in soy creamer and adjust seasonings if necessary.
5. Garnish, if you like, and serve with your favourite bread or biscuits.