Easy 1 Pot Creamy Curry Rice Soup

• Vegan
• Gluten free

• Produce

  • 1 Cilantro, fresh
  • 5 large cloves Garlic
  • 3 Long carrots
  • 2 15 oz cans White beans
  • 1 packed cup White onion

• Canned Goods

  • 3 1/2 cups Veggie broth, low sodium

• Condiments

  • 1 cup Cashew cream
  • 1 1/2 tbsp Lemon juice

• Pasta & Grains

  • 1/2 cup Jasmine rice, white

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 Cayenne pepper
  • 2 tsp Sea salt, fine

Found on thevegan8.com

Description

Ingredients

• 1 packed cup (140 g) finely chopped white onion
• 5 large cloves of garlic, minced (17 g) dont be shy, use the big ones
• 3 1/2 cups low-sodium veggie broth, added at separate times (you can use water if you want, but broth gives more flavor and youll need more salt)
• 3 long carrots, sliced about 1/4 inch thick (176 g)
• 1 1/2 tablespoons of my homemade yellow curry powder or use a good quality yellow curry powder blend. McCormick is a decent one, but Penzeys Now is amazing. Please understand your soup will take on the flavor of the brand you use, so if you are using a bland curry powder, you may need more. (youll be adding different amounts at separate times as noted below)
• optional, but recommended: 1/2 teaspoon garam masala (pinch of cardamom, cinnamon, cloves, cumin, nutmeg)
• 2 teaspoons fine sea salt, separated
• 1/2 cup uncooked white jasmine rice
• 1 cup cashew cream (1/2 cup raw cashews (70 g) + 1 cup water blended-see Note)
• 2 15 oz cans white beans, drained/rinsed (cannellini or Great Northern beans)
• 2 tablespoons lemon juice
• 1/4 teaspoon ground black pepper
• fresh cilantro
• cayenne pepper

Directions

• If you do not have a high-powered blender like a Vitamix, you will need to soak your cashews overnight. Drain and rinse. Then add to a blender or food processor with the 1 cup water and blend until completely smooth.
• Prepare all your veggies (chop them) and have your ingredients all ready before beginning, as the soup steps move rather quickly. Add your onion, garlic and ONLY 1/2 cup broth to a pot over medium heat. Once it begins bubbling, let it cook for 5 minutes until the onion is translucent.
• Add the carrots and another 1/2 cup broth, cover with a lid and continue to cook another 5 minutes. Most of the broth should be gone after the 5 minutes.
• Add ONLY 1 tablespoon of the curry powder, garam masala, ONLY 1 teaspoon of the salt and stir it around constantly for about a minute to infuse the veggies with the curry spices.
• Add the remaining 2 1/2 cups broth and the rice. Bring to a high boil and once boiling cover and cook on low heat for 10-15 minutes just until the rice is tender. Check a couple of times during cooking to stir.
• Add the remaining 1/2 tablespoon curry powder, 1 teaspoon salt, cashew cream, beans, lemon juice and black pepper. Cook on low another 5 minutes or so just to heat through. It should be really thick and creamy. Note: Cashew cream does thicken more than coconut. If you want yours thinner, add more broth and add more spices. Taste and add any additional lemon juice,salt or spices. Serve with fresh cilantro, if desired. This soup will thicken a lot over night because of the rice, so I just add extra broth the next day and reheat on the stove on medium-low and adjust salt or spice if needed. The flavors really intensify overnight so mine didnt need any extra spice.