You may be noticing a pattern with my recipes. I have always loved spicy food but it seems I can’t have a meal without it being at least a tad bit of heat since I became pregnant. It will be interesting to see how the baby reacts to hot food once it starts to eat solids.
This soup is definitely not lacking in that department. In fact, I would advise you to not use hot curry powder or less than what I used if you don’t have the same craving or tolerance. If you don’t want it hot at all use a mixture of turmeric, cumin, and coriander instead of the curry. I was able to consume my whole bowl without needing a drink of water. My husband isn’t as tolerant as I am though.
The other note about this soup pertains to the broth. We had leftover broth from making 2 batches of seitan. The recipe for that broth is from the Post Punk Kitchen. You can follow that recipe or you could just use straight vegetable broth, it just wouldn’t be as flavorful.
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, coarsely chopped
- 2 pounds butternut squash (after being peeled and gutted), chopped
- 2 small russet potatoes (about 12 ounces), chopped
- 8 ounces baby carrots (about 30), chopped
- 10 ounces dried green split peas
- 6-1/4 cups broth (recipe below)
- 5 teaspoons hot curry powder (I used Penzey’s)
- 2 teaspoons oregano
- 1 teaspoon parsley
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Heat oil in a large pot over medium heat.
- Saute onion and garlic until softened and fragrant.
- Add all other ingredients and mix.
- Heat to a rolling boil.
- Reduce heat to low and simmer for 30 minutes or until vegetables are soft.
- Puree soup either by transferring to a blender or using an immersion blender. If you would prefer to have a chunky soup you may want to mince the garlic.
- Serve and enjoy!
“Homemade Seitan” broth from the Post Punk Kitchen
- 3 cups vegetable broth
- 3 cups water
- 1/4 cup soy sauce or Bragg’s Liquid Aminos