This soup was originally known as Spicy Sour Garlic, but it was decided that, all things considered, that name just didn’t quite represent this soup. Entirely vegan (depending on the garnishes you choose, of course) this is a thick, chowder-like soup that is spicy, thick, and just perfect for harvest time.
You’ll need:
1 can (14.5 oz) black beans
4 large russet potatoes
6 cloves minced garlic
1/4 cup olive oil
2 chopped medium onions
2 sliced carrots
1 can (14oz) white or yellow corn
1/2 cup white vinegar
2 Tbsp yellow curry powder
1 Tbsp hot sauce
1 can (14 oz) chopped tomatoes
2 tsp salt
Peel and cube potatoes. Boil in a large pot of water until soft. Drain, reserving 2 cups of cooking liquid. Drain black beans, adding liquid to the reserved potato liquid. Puree potatoes, black beans, and a small amount of potato liquid in a blender or food processor until smooth. Simmer puree with potato and black bean liquid over low heat or in a crockpot set to high.
In a skillet, saute chopped onion, carrots, and garlic in olive oil until lightly browned. Slowly add vinegar and curry. Simmer for 15 minutes. Add to potato base and bring to a simmer. Add corn, tomatoes, hot sauce, and salt. Simmer for 30-45 minutes, or warm in a crockpot on high for 2-3 hours.
Serve hot with lime, sour cream, or pepperjack cheese for garnish. If remaining vegan isn’t of concern, try adding poached chicken chunks.
2 Responses
November 17th, 2008 at 1:43 pm
Definitely needs sour cream and pepperjack for garnish! None of that vegan nonsense.
Looks tasty though. Alas, beet soup is my goal today.
November 18th, 2008 at 11:55 pm
Looks so great! I’m making this and keeping it vegan
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