Okay, so even though this soup is called Sunday Soup and Thanksgiving is on a Thursday, I think you should include it in your Thanksgiving meal as an appetizer and here’s why:
Shortly after my husband and I first met, we decided to slowly dip our toes into the vegan lifestyle together. At the time, I was working three jobs and he was doing his masters, so we usually only spent time together on the weekends. Sundays were our day to cook. We were both beginners in the kitchen with a specialty of frozen hash browns, toast, frozen falafels and hummus – delicious, but we needed to expand our limited menu. One day, we decided to branch out and threw potatoes, carrots, coconut milk, broth and LOTS of cumin into a pot. It was good…but needed tweaking. Over time, Sunday Soup became what it is today – the best damn soup around.
This was the first recipe I wrote and because of that, it’s the one I love the most. I’m thankful for the confidence it gave me as a cook, I’m thankful for the many meals it provided my family and I, I’m thankful that it inspired me to start writing more recipes and I’m thankful that I’m able to share it with you today. This soup is full of love and I promise, you’ll feel it around your table as well.
1 Tbsp olive oil
2 garlic cloves, minced
1 onion, chopped
4 organic potatoes, unpeeled, washed & cubed
2 carrots, peeled and chopped
1 can of chickpeas, rinsed or 2 cups of dried chickpeas cooked
2 Tbsp peeled, grated ginger
2 Tbsp red Thai curry paste
2 Tbsp cumin
2 Tbsp curry powder
2 tsp red chilli flakes
1 cup split red lentils, washed
4 cups vegetable broth
2 cups coconut milk, reserve a few teaspoons for garnish
salt & pepper to taste
1. In a large saucepan, heat the oil.
2. Add the garlic and onion and allow it to sizzle for a few minutes, until the onion is soft.
3. Add the potatoes, carrots, chickpeas, ginger and spices. Stir everything together and cook for 2 minutes.
4. In a separate saucepan, combine ½ cup vegetable broth and curry paste. Heat over medium and stir until the curry paste has completely emulsified. Add to the large saucepan.
5. Add the lentils and remaining vegetable broth. Cover the pot with the lid and cook on low heat for 45 minutes, until the lentils are soft.
6. Add the coconut milk and stir. Cook for ten more minutes. 6. Serve soup with a drizzle of olive oil and pumpkin seeds.
Try more of these fall-flavored recipes from Ashley:
ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believe in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.