Ingredients
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For the soup base:
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2 medium-sized zucchinis, chopped into small cubes
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2 medium-sized carrots, peeled and chopped into small cubes
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1 large onion, chopped
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1 inch piece of ginger, peeled and grated
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1 garlic clove, minced
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1 green bell pepper, seeded and finely chopped
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1 red bell pepper, seeded and finely chopped (optional)
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1/2 teaspoon cumin powder
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1/2 teaspoon coriander powder
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1/2 teaspoon turmeric powder
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1/2 teaspoon paprika
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Salt and black pepper to taste
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For the seasoning sauce:
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1 cup unsweetened almond milk
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1 tablespoon cornstarch
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1/4 teaspoon ground cayenne pepper (or more to taste)
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Optional Garnish:
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Fresh coriander leaves (cilantro), chopped
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Roasted cashews or sunflower seeds
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Grated fresh ginger
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Lime wedges
Directions
Sub-Title: A Comforting Indian-Inspired Vegan Soup with Zero Oil and Gluten-Free Ingredients
Description: This creamy and satisfying soup is perfect for a chilly evening! It combines the classic flavors of zucchini and carrots with fragrant spices, herbs, and a touch of coconut milk to create a deliciously rich broth without any added oil. Serve hot with your favorite gluten-free bread or crackers for a comforting vegetarian meal.
Difficulty Level: Easy
Servings: 4-6 people
Prep Time: 10 minutes
Cook Time: 20 minutes (instant pot), 40-50 minutes (stovetop)
Total Time: 30-60 minutes
Note: If you don’t have an instant pot, you can cook this on the stovetop using a heavy-bottomed pan and following the same directions. Just adjust the cooking time accordingly.
Ingredients:
* For the soup base:
* 2 medium-sized zucchinis, chopped into small cubes
* 2 medium-sized carrots, peeled and chopped into small cubes
* 1 large onion, chopped
* 1 inch piece of ginger, peeled and grated
* 1 garlic clove, minced
* 1 green bell pepper, seeded and finely chopped
* 1 red bell pepper, seeded and finely chopped (optional)
* 1/2 teaspoon cumin powder
* 1/2 teaspoon coriander powder
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon paprika
* Salt and black pepper to taste
For the seasoning sauce:
* 1 cup unsweetened almond milk
* 1 tablespoon cornstarch
* 1/4 teaspoon ground cayenne pepper (or more to taste)
Optional Garnish:
* Fresh coriander leaves (cilantro), chopped
* Roasted cashews or sunflower seeds
* Grated fresh ginger
* Lime wedges
Instructions:
1. Add all the ingredients for the soup base to the inner pot of your instant pot. Stir well to combine.
2. Close the lid of the instant pot and set the valve to “sealing.” Press the “manual” button and select the “high pressure” setting (for 20 minutes). Let the instant pot come to pressure naturally (about 10 minutes). Once the timer beeps, let the pressure release naturally for about 5 minutes before opening the lid.
If you are using the stovetop method:
1. Heat a large heavy-bottomed pan over medium heat. Add the contents of the instant pot (the soup base mixture) to the pan. Bring the mixture to a simmer, cover the pan slightly with a lid, and cook for 20-25 minutes, stirring occasionally until the zucchini and carrots are tender.
2. While the soup is cooking, prepare the seasoning sauce: In a small bowl, whisk together the almond milk, cornstarch, and cayenne pepper until smooth. Set aside.
3. When the soup has reached desired thickness (about 10-15 minutes), carefully pour the entire content of the pan into a blender. Puree the soup in batches if necessary. Be careful when handling hot liquids as they may splatter.
4. Pour the pureed soup back into the cleaned-out pan (if using the stovetop method) or the instant pot (if using the instant pot). Whisk in the seasoning sauce until fully incorporated. Taste and adjust the seasoning with salt, pepper, and additional cayenne pepper as needed.
5. To serve, ladle the soup into individual bowls and garnish with your choice of optional garnishes. Enjoy immediately!
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Steps
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1
Done
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Add all the ingredients for the soup base to the inner pot of your instant pot. Stir well to combine. |
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2
Done
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Close the lid of the instant pot and set the valve to "sealing." Press the "manual" button and select the "high pressure" setting (for 20 minutes). Let the instant pot come to pressure naturally (about 10 minutes). Once the timer beeps, let the pressure release naturally for about 5 minutes before opening the lid. |
|
3
Done
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Heat a large heavy-bottomed pan over medium heat. Add the contents of the instant pot (the soup base mixture) to the pan. Bring the mixture to a simmer, cover the pan slightly with a lid, and cook for 20-25 minutes, stirring occasionally until the zucchini and carrots are tender. |
|
4
Done
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While the soup is cooking, prepare the seasoning sauce: In a small bowl, whisk together the almond milk, cornstarch, and cayenne pepper until smooth. Set aside. |
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5
Done
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When the soup has reached desired thickness (about 10-15 minutes), carefully pour the entire content of the pan into a blender. Puree the soup in batches if necessary. Be careful when handling hot liquids as they may splatter. |
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6
Done
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Pour the pureed soup back into the cleaned-out pan (if using the stovetop method) or the instant pot (if using the instant pot). Whisk in the seasoning sauce until fully incorporated. Taste and adjust the seasoning with salt, pepper, and additional cayenne pepper as needed. |
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7
Done
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To serve, ladle the soup into individual bowls and garnish with your choice of optional garnishes. Enjoy immediately! |
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