For the curry: blend until smooth–2 shallots, 3 garlic cloves, 1 kafir lime leaf, 2 TBL lemon juice, 2 TBL dark soy sauce, 1 TBL vegan worchester sauce, 1 TBL ketchup, 1 tsp sugar, 1 tsp cumin seeds, 1 TBL galangal (or ginger), 1 tsp 5 spice powder, and 1/2 cup Thai chilis.
In a dutch oven, saute 2 chopped tomatoes with 2 chilis until tomatoes are very soft. Add curry paste, 2 cups of chopped cauliflower, 3 carrots, 3 celery stalks, and two cans of beans drained (kidney and white). Add can of light coconut milk and stir. Add 1/2 cup chopped cilantro. Bring to a boil, then cover and cook on low for 30 minutes. Stir often.
1 onion, diced 5 carrots, sliced 1/2 can leftover pumpkin 2 fennel fronds (or celery) 1 tsp cumin 1.5-2 tbls grated (fresh) ginger cayenne, salt and pepper 1 can white beans 3 tbls vegetarian chicken stock powder (or bouillon cubes) water to cover (2-3 cups)
saute onion in olive oil until translucent. add ginger, carrots, fennel and spices. cook 2-3 minutes. add water to cover, bring to a boil and stir in stock or bouillon until dissolved. add in beans and stir. cover and reduce heat to simmer. cook about 30 minutes, or until carrots are soft.
optional: you can puree the soup before adding the beans with your immersion blender!
1 28 oz can whole peeled tomatoes, chopped 1 can chickpeas 1 can white beans 2 carrots 2 celery stalks 2 small potatoes 4 jalapenos and juice 4 garlic cloves 2 tsp. parsley 1 tbl. cumin 1 tbl. Hungarian paprika 1 tbl. oregano 1 tbl. cayenne 1 tbl. red curry powder 1 bay leaf 1 tbl. tahini 1 tbl. tamari dash of sherry olive oil pepper water
In a large stock pot, saute onions and garlic in olive oil. Add in spices, along with chopped potatoes, carrots and celery. Add sherry (to taste) and jalapenos. Cook for 5 minutes on medium heat. Add in canned tomatoes and beans. Stir well to prevent stickage. You may want to add between 1/2 cup and 1 cup of water to cover all the ingredients (and depending on how soupy you enjoy your soup.)
Bring to a boil, then cover loosely and reduce heat to simmer for at least 30 minutes.
We served this with a scoop of rice and grated Mustard Seed Cheese.