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
1 T turmeric
1 t black pepper
1 t kosher salt(omit if you use full sodium veggie stock)
1/4 C grapeseed, avocado or coconut oil
2 jalapenos-ribs and seeds removed (or pepper/chili of choice. Serrano, poblano, habanero red chili, birdseye work great)
1 cup cilantro plus a few leaves for garnish
Juice of 2 limes
Juice of 2 oranges+some skin for zest
1 can coconut cream
4-6 cups low sodium vegetable stock
Add your oil to a large pot and turn the burner to med-high heat.
Add mustard seeds, turmeric, black pepper, coriander pods once oil is quite hot. Toast the seeds and spices for a few minutes. Add onion, jalapeno, garlic and ginger and sauté for an additional few minutes.
Add the course chopped carrots, salt and vegetable stock. Make sure the carrots are covered. If it isn't enough liquid to cover the carrots add more stock or water.
Bring to a simmer and cover the pot for 20-25 minutes until carrots are very tender.
Add the coconut cream, cilantro, citrus juice and zest and turn off the heat. Let rest for 10 minutes.
Immersion blend the soup in the pot until smooth and creamy.
**NOTE: It is best to use an immersion blender otherwise a regular blender will work but will be a tad messier!
Spoon your self a generous portion and top with tempeh croutons, a sprinkle of salt to taste, a light squeeze of lime and herbs to garnish!