January 22, 2014

Fabulous recipes from Fire and Earth Kitchen: roasted carrot curry noodle soup


I often come across appealing recipes that I want to make. Sometimes I bookmark them, but rarely do I ever get around to actually cooking them. Recently I discovered a Web site that was so compelling we made several of the recipes in quick succession — and loved them all. I found the site while reading Vegan Score, a blog that spotlights people and events of special interest to Seattle-area vegans. In this case, the recipes on Fire and Earth Kitchen would be a super find for anyone — but especially for vegans who love delicious food. And it's all gluten-free for those of you who must avoid gluten. But gluten-eaters won't miss a thing. Trust me.

Renee, from Fire and Earth Kitchen, is a chef, food coach and cooking class instructor in and around Seattle and Whidbey Island. And she shares recipes on her Web page. I've made four dishes so far and plan to try more of them. The first thing my husband made was roasted carrot curry noodle soup, and the taste was exceptional — fragrant and rich. He didn't use the optional noodles, and he reduced the salt to about 1/2 teaspoon, but otherwise followed the recipe to create the perfect warming soup for a winter eve.


Next he made homestyle "meaty" tomato sauce with lentils and walnuts. It was so good I couldn't believe my husband had actually made it himself. I used some of the leftovers instead of straight-up lentils to make the beet burgers I recently posted about, and I'm sure it elevated the burgers into something really special.


I made broccoli and onion pakora, which are small, oven-baked chickpea flour pancakes that were wonderful. And so easy to throw together. I couldn't stop eating them.


I'm on the Fire and Earth Kitchen email list and the last recipe I received was for waffles. I've gotten pretty good at waffle-making, and the recipe was very similar to what I've been doing, but I gave it a shot — you know, measuring and all. My waffles were excellent — tender and light — and I'll probably stick to measuring next time I whip up a batch. Maybe.

I've saved the most exciting part for last. Renee is going to teach a cooking class in my kitchen! I had a list of menus to choose from, and I hope I get my first choice, but I won't reveal it until I know for sure. The class will be Sunday, April 27, if you're in the neighborhood. More information will be available on Fire and Earth's Web page. I can't wait.


Renee is very generous with her recipes and has given me permission to share a recipe here. (Of course you can find all the ones I mentioned and more, on her Web site.) I'll give you the original that my husband made, and then tell you how I changed it to accommodate my lazy self when I made it. Mine was delicious, though my husband's was even better.

Roasted carrot curry noodle soup
Vegan & Gluten-free
Serves 6-8
Prep time: 10 min
Cook time: 30 min
  • 5 cups carrots, peeled
  • 4-5 cloves garlic, unpeeled
  • 2 " ginger, peeled and sliced
  • 1 onion, sliced
  • 1 Tbsp salt*
  • 1 Tbsp cumin
  • 1/2 tsp cayenne pepper
  • 6 cups vegetable broth (about 2 cartons)
  • 1 can coconut milk
  • juice from 1 lemon
  • 2 Tbsp coconut aminos (soy sauce substitute), or tamari
  • 1 Tbsp rice vinegar (or any vinegar)
  • 2 cups of bean thread or rice noodles, cooked (optional)
1. Preheat oven to 450 degrees. Lightly oil baking sheet or use parchment paper, and spread carrots, onion, ginger, and unpeeled garlic cloves onto it. Sprinkle with salt, cumin, and cayenne. Place in oven and bake for 25 minutes until carrots and onions are starting to brown.

2. In a large pot combine vegetable broth and coconut milk over medium-low heat. When veggies are soft, squeeze garlic from it's papers and add all veggies to pot along with lemon juice, coconut/aminos or tamari, and vinegar. Blend well with an immersion blender or regular blender. Add noodles if using and serve.

*We thought a tablespoon of salt sounded like too much salt for us, so we reduced it to about 1/2 teaspoon.

Although the recipe is extremely easy to prepare as written, I made a lazier version of the soup by cooking the ginger and cut-up carrots in my pressure cooker for a few minutes, and blending everything with 1/2 cup of cashews, dehydrated onion and garlic, and 1/2 teaspoon of salt in my Vitamix. I didn't use the coconut milk.It was creamy and wonderfully delicious.

Go have a look at Renee's recipes. You'll probably want to try a few.

26 comments:

  1. That soup looks heavenly. Curry and carrots...YUM.

    I have SOOO many amazing websites where I get recipes, but I'm always looking for more :) Thanks for the introduction!

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    1. I hope you find something appealing to make! I have to stop myself from remaking the sames things and try something new!

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  2. It all looks wonderful, but I must visit the blog too,

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    1. I think you may find recipes you'll like!

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  3. Wowza, you always find the best recipes! You're so lucky your hubs like to cook. Mine loves to eat! You've got to share the class experience with us, photos and all.

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    1. I better not say too much about my husband's cooking, but when something turns out well, I know the recipe is a good one! I hadn't even thought about taking photos at the class, but I guess I should. It will be at night, though.

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  4. How exciting! I hope you get your first choice of menu and I'm looking forward to seeing all the photographic documentation that is bound to be produced :)

    The broccoli and onion pakora looks so tasty! You're right about waffles and measuring, sometimes we have to tame our rebellious ways and whip out the measuring cups. Not fun, but reliable! :D

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    1. I'm all in favor of first choices. You know, even when I've got all the measuring cups out, I cheat.

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  5. Oh man everything looks great! Thanks for the tip about the website. I want to make everything you did, but first the pakoras. I love them but have never made my own.

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    1. We just made the lentil sauce again, but I've got my eye on several other recipes. I want the juniper rosemary golden gravy and the spring rolls. And the chili over corn cakes.

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  6. Yum! Thank you for introducing me to yet another source of fabulous recipes. I can't wait to try her pakoras. I have a baked pakora recipe I like with cauliflower but we have broccoli available more often. :)

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    1. You're welcome! The pakoras didn't taste exactly like the deep-fried ones in restaurants, but they tasted great. I liked them better.

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  7. I have a ton of recipes bookmarked as well and really need to challenge myself to actually go through with it. But the curry carrot soup does sound fantastic. Interesting, never would have thought to add noodles to a blended soup base but it can't be bad.
    The pakora look great.
    Exciting news she'll be coming to you :) From previous posts it sounds like yr kitchen is pretty well equipped. Can't wait to see how it goes.

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    1. The noodles don't really appeal to me so I didn't add them. I should try it though, just to see.

      She's bringing all her own stuff and I'm clearing mine out. Should be fun!

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  8. What a great find! So many yummy looking dishes, I'm going to try the pakora first, that looks extra good. And how fun to have a class in your kitchen. Can't wait to read all about that, I'm sure it'll be quite the adventure. :-)

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    1. I want to try the chili over skillet corn cakes.

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  9. Roasted carrots & coconut curry and bean thread (vermicelli)…….. love the combination!

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  10. The roasted carrot soup looks really rich & creamy. Everything looks fantastic, really, but I'm especially eyeing up the pakora.

    How big will the cooking class be? That's pretty exciting!

    I hope things are going better with your house in Madison.... I've heard several stories from co-workers who had broken pipes in their cabins in northern Wisconsin but not as severe as what you're dealing with.

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    1. Yay, it published!! I'm glad I'm able to comment again. :)

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    2. We have a small house so the class will be small — I think 10. The Madison house is still a shambles. Repair people are all lined up but it's so hard to get things moving — there's a big backlog of weather-damaged homes and everyone is in emergency mode. It's especially hard for us because we're not there watching what they do. Things are rough in Wisconsin and elsewhere in the Midwest. The East Coast is also experiencing weather trauma.

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  11. so cool! that carrot soup does look gorgeous!
    I've met Renee too at some seattle vegan veggie grill event. so cool that she will be teaching a class at your place. :)

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    1. I haven't met Renee, yet. I'm excited to attend one of her classes in my house! You could have a class at your house, too — they may still be looking for sites.

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  12. This soup looks delicious, and I love that you included a lazy version! As you know, I love a lazy recipe. :D

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    1. The soup was wonderful, and even the original version was easy, truth be told.

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  13. That recipe is definitely a good I will be making them! Everybody loves discover delicious new recipes, and an occasion this is a perfect opportunity to do so.

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