Saturday, October 22, 2011

Vegan MoFo, Day 22: Curried Corn Soup

There's a wonderful restaurant here in Wichita, which shall remain nameless until I do a future review, that serves some awesome soups and it pretty veg-friendly.

The ONLY beef I have with this place is their preference of cold vegan soups over hot vegan soups, even during cold weather. The last time we wanted to go there and saw that the vegan soup was a cold one, I made a promise to myself that we wouldn't go back on a Friday (our usual night to eat out) until they had a hot vegan soup. They MIGHT have had one yesterday...but I wasn't certain if the hot soup was vegan (the language used on their FB post of the daily menu was iffy). Seriously, I LOVE the place and have eaten some good cold soups, but if I see another gazpacho on a 50 degree day, things will get ugly. :(

Sometimes a girl just wants some hot vegan...soup. Their menu Thursday had a curried corn soup made with coconut milk, but we were broke. However, I had all of what I thought I needed at home, so I decided to make up something easy.

"Sumptuous Hot Vegan Concoction"
serves 4

1 bag frozen corn
1 onion, diced
1/2 red pepper, diced
1 jalapeno, seeded and minced
Earth Balance

2 cups water
1 no-chix bouillion cube
1 can coconut milk
1 tbsp. curry paste (this is going to be based on what you can find at your local supermarket)
sprinkle nutmeg
red pepper flakes
squeeze of lime juice

In a skillet, saute the onion, corn, red pepper and jalapeno in Earth Balance or olive oil. Saute these ingredients until they start getting toasty and charred.

While cooking the vegetables, fill a large pot with the water and the bouillion cube, and heat it over med-high temp. Add the coconut milk when the water is hot but not boiling. It may not be entirely incorporated, but a good stir helps. Add the curry paste and stir in. Ours tasted a little of chai tea, but was really, really tasty.

Add the sauteed vegetables to the pot of soup. Using an immersion blender, blend up the soup a little to thicken it. Add the nutmeg, red pepper flakes. Once in a bowl, add a squeeze of lime juice.

{hot, creamy, and not gazpacho, yay!}

If this lack of hot vegan soups continues, I may just have to keep making my own versions at home! And that's not a bad thing :)


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