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Earth Eats: Real Food, Green Living

Two Summer Soups: Curried Carrot And Broccoli Tofu

Today we have two soups that can be served either hot or cold. They also work great as pasta sauces, and as an added bonus they’re both vegan-friendly.

Curried Carrot Soup

Photo: Andrew Olanoff (for WFIU)

Turmeric is what gives curry the yellow color. It is a member of the ginger family, and it is also a great antioxidant.

It may seem counter-intuitive to be cooking soups in the summertime, but hot soups can actually cool you down in hot temperatures.  “In the Caribbean where I worked for a couple years,” Chef Daniel Orr says, “they liked hot soup.  So, they would have their pumpkin soup in the middle of summer with scotch bonnets, you know things that make you sweat a little bit.”  But, serving these two soups cold would also be refreshing during the hot summer days.

Curried Carrot and Fennel Soup with Turmeric and Orange

Our first recipe is a bright orange carrot soup.  “If you want to make this vegan,” Chef Orr says, “you could add agave nectar instead of honey, which is made from the same plant you make tequila out of.” And instead of the optional heavy cream, you could add coconut milk. This soup is great hot or cold and garnished with anything from crab or shrimp to Mexican cream and orange segments.

Curried Carrot And Fennel Soup With Turmeric and Orange

Serving Size: Makes 8 servings

Ingredients

  • 1 onion, peeled and roughly chopped
  • 1 fennel bulb, roughly chopped
  • 4 garlic cloves
  • 2 ounces olive oil
  • 1 tablespoon curry
  • 1/2 tablespoon turmeric
  • 1 tablespoon kosher salt
  • 8 medium carrots, topped, peeled, and roughly chopped
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 orange, juiced, plus 2 teaspoons zest
  • 4 tablespoons honey (or agave nectar)
  • 1 quart water
  • salt and pepper to taste
  • 1 cup cream or coconut milk (optional)

Cooking Directions

  1. In a large pot, place onions, fennel, garlic, and spices and saute in olive oil for 4 minutes.
  2. Add the rest of the ingredients and cook until carrots are soft.
  3. Puree in blender until smooth. Pass through fine strainer.
  4. Add heavy cream to soup and return to a boil. Season to taste, then chill the soup in an ice bath.

Broccoli and Basil Soup with Soy

What we’re going to make next is a broccoli soup with basil and soy.  In this case, the soy is going to be tofu, so it’ll have a creamy unctuous texture and flavor but without adding heavy cream.  This recipe incorporates the water used to cooked the broccoli.  “You’re building up vitamins into that water,” Chef Orr says.  “You can also save that cooking water and have it as a vegetable stock.”  You can also water your plants with the cooking water – as long as no salt was added!

Broccoli Soup With Basil And Soy

Photo: Andrew Olanoff (for WFIU)

Tofu adds a creamy, unctuous texture to the broccoli soup. Garnish with nasturtiums to compliment the spice of the soup.

Broccoli And Basil Soup With Soy

Ingredients

  • 2 pounds broccoli
  • 15 basil leaves
  • 2 garlic cloves
  • 1/2 jalapeno pepper
  • 2 tablespoons ginger
  • 1/2 pound soft silken tofu
  • cooking water from broccoli
  • salt and pepper to taste

Cooking Directions

  1. Cut the broccoli stems in thin rounds and cut the tops into fleurettes.
  2. Cover with just enough boiling water to cook and simmer until tender but not discolored.
  3. Place broccoli in the basin of a blender and add remaining ingredients.
  4. Blend until smooth and thin with cooking water as needed.
  5. Garnish with nasturtiums. Adjust seasoning and serve.

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Earth Eats Staff

Earth Eats Staff is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture.

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