The weather is turning a bit cooler lately and I really wanted soup. Held off on posting to the blog today until it was finished and I could actually give a recipe, not just some general idea. This soup is vegan and oil free!
½ of a small onion, diced
1 stalk celery, diced
1 teaspoon minced ginger
1 tablespoon curry powder
Apple Juice (I used Cawston Press, Cloudy Apple, in a tetra pack on the grocery juice aisle)
Veggie Broth or water
16 ounces cubed butternut squash
2 Honey Crisp Apples (medium size), cored, quartered, and sliced thinly crosswise
1 cup red lentils
1 heaping tablespoon Patak’s Indian Curry Paste (For oil-free, sub additional curry powder)
Salt/Pepper to taste
In the Instant Pot, using the sauté function, dry sauté the onion, celery and ginger until onion is translucent. Add a little apple juice and then the curry powder, sautéing until dry. Add about 4 cups veggie broth (or water) and about ½ cup apple juice (this is not exact; you’ll just need about 4 cups of some liquid.) Stir well and make sure all the little bits are up from the bottom. Add squash, apples, and lentils. Lock lid in to place, select Manual or Soup (I used Soup) function, and adjust time to 6 minutes. Once cooking is finished, allow for at least 10 minutes of natural release (I did 15 minutes) and then release remaining pressure. Remove liner from pot and set on something heatproof. Add curry paste. Using a stick blender, blend until mostly smooth. Add salt and pepper to taste.
Ladle into bowl and garnish with a swirl of almond milk or a dollop of non-dairy yogurt. Makes about 6 servings.
- Try subbing the butternut squash with pumpkin or sweet potato.
- Omit curry powder and curry paste and sub with apple pie or pumpkin pie spices, or just some cinnamon and ginger.
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