Creamy Vegan Curried Carrot Soup
The wind is howling and Old Man Winter is settling in. Good thing we have this Creamy Vegan Curried Carrot Soup to keep us warm. In addition to its vibrant color, velvety texture, and fabulous taste, it’s gluten-free and freezer friendly!
I initially had this soup during a girls’ getaway at the Woodloch Lodge & Spa in the Poconos. All eight of us gave it two thumbs up so re-creating it here was a no-brainer.
We praised Chef Brady for sharing the basics of this recipe during a fun cooking demo. His version made a whopping 30-35 servings. Since we’re not feeding Woodloch, I whittled it down to a more manageable 6-8 servings with a few tweaks along the way.
It has a nutty flavour with a much more pronounced texture.
How do you cook brown rice? To be honest I find it a much more forgiving rice to cook than white rice.
It does take longer to cook, typically around 25-30 minutes for straight up brown rice. But plenty of water, lots of salt and a good boil and you are fine, try that with white rice and you will largely be disappointed.
- 4 Portobello Mushrooms
- 150 g Roasted Red Pepper
- 150 g Leftover Cooked Rice, I like to use wholegrain rice
- 25 g Sun Dried Tomatoes, They type preserved in oil
- 100 g Roquefort Cheese
- 25 g Pine Nuts
- Salt and Pepper, To taste
- Remove the stalk from the mushrooms and set aside, save them for something like this mushroom ragu.
- Finely slice the sun-dried tomato and then place in a bowl with the rice, roasted red pepper, pine nuts, and half of the crumbled Roquefort cheese.
- Have a taste of the filling, if the rice is well seasoned it should not need any salt but give it a good hit of black pepper.
- Brush the mushrooms with the oil from the sun dried tomatoes and then season the inside generously with salt.
- Fill the mushrooms with the stuffing and bake at 220°C or 450°F for 15-20 minutes.
- Crumble over the remaining cheese and serve with some peppery rocket.
Homemade Roasted Red Peppers:
- This recipe assumes jarred roasted pepper but they are easy to make at home.
- Place two medium red peppers in an oven at 220°C or 450°F and roast for 25-30 minutes.
- When they have coloured up and begun to blister remove from the oven and place in a bowl and cover with cling film.
- Allow to sit for 30 minutes and then peel off the blackened skin and tear into shreds.