By the Gracious Vegan
This is based on a Madhur Jaffrey recipe, but I’ve adapted it quite a bit, notably eliminating the coconut milk and streamlining the method. It takes some ingredient-hunting and a bit of time, but it’s so worth it. Curry leaves do freeze well, so once you buy a batch at an Asian market, you will have enough for many batches.
Makes 8 cups (about 5 servings)
Combine the stock mixture, spices, and all of these in a Dutch oven or soup pot and bring to a boil. Cover, turn the heat down, and simmer for about 50 minutes, until all the vegetables are tender.
4.5 cups vegetable broth
2 small potatoes (8 oz. total), peeled and diced
2 medium carrots, peeled and sliced
2 small turnips (8 oz. total), peeled and diced1 medium onion, coarsely chopped
1 medium onion, coarsely chopped
12 fresh curry leaves or 8 fresh basil leaves
2 garlic cloves, peeled and coarsely chopped
1 Tablespoon peeled and finely chopped fresh ginger
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne
Separately, add the following ingredients to a small frying pan on medium heat. Stir and roast until they are a shade darker and fragrant. Cool them for 15-20 minutes, then grind them up in a clean coffee grinder. Then add them to the cooking soup.
1/4 teaspoon whole black pepper corns
2 Tablespoons whole coriander seeds
1 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
Meanwhile, create cashew milk for the soup by blending the water, cashews and chickpea flour together on high for 30 seconds or longer, until the cashews are dissolved. (If you do not have a high speed blender, soak the cashews for 2 hours, or pour boiling water over them and soak them for 20 minutes; drain.) Set aside.
1.75 cup water
1/4 cup raw cashews
1.5 Tablespoon chickpea flour
Put it all together. Add the following ingredients to the soup once the vegetables are tender. Use a hand blender to puree the mixture.
The cashew milk
1.25 teaspoons salt, or to taste
1 teaspoon coconut extract
Simmer gently for 2-3 minutes to blend the flavors. Thin out with more stock if needed.
Nutrition: Whole-food unprocessed, WFPBNO
Timing: About 1 hour 10 minutes