I just love creamy soups, especially in winter! The easiest one I always did was (of course) tomato cream. But I feel like I need a little change of taste. So I searched the web and found three recipes which look most interesting to me…
1. CREAMY LENTIL SOUP WITH COCONUT MILK AND ROASTED TOMATOES
What you need:
small bowl (cup) of red lentil (20 dag)
0.7 liters vegetable stock
200 ml coconut milk
2 cloves of garlic
1 cm of fresh ginger root
little bit of sea salt
half a teaspoon of turmeric
a pinch of chili (or a piece of fresh chilli peppers)
some dried leaves of lovage
tablespoon of olive oil
some roasted cherry tomatoes
fresh basil (just to decorate)
Warm the olive oil in a deep pan, then add chopped onion and leave it on medium heat until onion will be soft – about 4 min (don’t forget to stir from time to time). Then add grated ginger, turmeric and chili. Stew for a while then add squeezed or chopped garlic and fry about half minute, until garlic release its aroma.
Now it’s time to add lentil (before you need rinsed it on sieve with water), vegetable stock, salt and lovage – cook it for 15 minutes. Then to lentil soup, add the coconut milk, stir, cook for a moment to simmer.
Blend the soup on a smooth cream. Serve with freshly chopped basil and roasted cherry tomatoes.
2. CARROT AND MILLET CREAMY SOUP WITH GINGER
What you need:
1/3 cup of millet
about 1 liter of water or vegetable stock
quarter of celery
white part of the leek
clove of garlic
2 tablespoons olive oil for frying
less than ½ teaspoon of turmeric
1 cm piece of fresh ginger
teaspoon lime juice or lemon
2 tablespoons chopped parsley
tablespoon of chopped walnuts
Carrot, parsley and celery grate on the coarse mesh. Slice the leek and chopp the onions.
Warm up the oil in a deep pan then add onion and leek. Leave it on medium heat until onion will be soft (about 4 minutes, stirring from time to time) . Add squeezed garlic then fry on a maximum temperature for half a minute. Reduce the power and add grated vegetables. When vegetables will get soft, add turmeric, salt, vegetable stock. Cook everything for 15 minutes.
During this time, in a small saucepan, boil 2 cups of water. Millet rinse under cold water and then rinse it with 1 cup of boiling water . To the saucepan with the rest of boiling water add millet and a pinch of salt. Cook covered on the lowest power for 15 minutes without stirring.
Take of the soup from plate, add grated ginger and blend it for a minute. The consistency of soup should be rare, so when you add the millet it won’t get too heavy.
Add millet and mix thoroughly. If necessary, you can gently blend soup with millet on lowest speed. Add black pepper. Decorate it with chopped parsley and fried walnuts.
3. PUMPKIN CREAMY SOUP WITH COCONUT MILK
What you need:
800 g of pumpkin (500g after peeling)
250 g of potatoes
2 tablespoons of olive oil or coconut oil
2 garlic cloves
1 teaspoon of turmeric
1/4 teaspoon of cayenne pepper
teaspoon of curry powder
tablespoon of grated fresh ginger
1 and 1/2 cup of vegetables stock
can (400 ml) of coconut milk
parsley, fried cherry tomatoes
Peel the pumpkin, remove the seeds, and cut it into cubes. Peel the potatoes and also cut it into cubes.
In a saucepan warm up the olive oil (or coconut oil) and add chopped onion and garlic cut into slices. Leave it on medium heat until onion will be soft. Then add the pumpkin and potatoes. Season everything with salt and fry for about 5 minutes stirring from time to time. Add the turmeric, chilli peppers, curry and grated ginger.
Pour the hot vegetables stock, cover it and wait until it will boil. Reduce heat to medium and cook for about 15 minutes until vegetables will became soft. Take off from the hot plate, add coconut milk and blend everything.
Decorate soup with parsley, fried cherry tomatoes and a little bit of coconut milk (yes…you need to remember to keep a few tablespoons of it).