This soup is best enjoyed in the cold winter and chilly spring. There's some heat from ginger and chilis, which warms the blood and belly, bright citrus, refreshing herbs and soothing coconut cream creating a rich creamy treat. The marinated tempeh adds a delicious, filling bite and overall, this dish will fulfill your entire being.
1 10oz cake of Chickpea Tempeh
1/2 cup Apple cider vinegar
1/2 cup Avocado or Grapeseed oil+ 2 T for frying
1/4 t kosher salt
1 t chili powder
1 t dried garlic
Cube your tempeh into 1 in x 1 in cubes.
In a medium bowl add the oil, vinegar, salt, and spices. Whisk together and mix well.
Place the tempeh cubes in the marinade and let sit room temperature while you prepare the soup.
Once the soup is finished, grab a fry pan and add 2 T additional oil to the pan. Heat the oil med-high heat for a few minutes-nice and HOT.
Add tempeh cubes and brown on most sides 5-7 minutes.
Remove from pan and add to a plate lined with paper towel to absorb excess oil.
Ingredients for soup:
2 pounds of carrots, skinned and top parts removed. Chop carrots in half or thirds.
1/2 yellow or red onion minced
6 cloves garlic minced
1/2 cup sliced ginger-skin on or off
1 t mustard seeds
1 t coriander pods