{"id":4977,"date":"2014-05-09T10:16:34","date_gmt":"2014-05-09T10:16:34","guid":{"rendered":"http:\/\/letsnomnom.wordpress.com\/?p=4977"},"modified":"2017-03-20T01:12:40","modified_gmt":"2017-03-20T01:12:40","slug":"vegan-curried-coconut-cream-of-celery-soup","status":"publish","type":"post","link":"https:\/\/www.wazwu.com\/blog\/2014\/05\/09\/vegan-curried-coconut-cream-of-celery-soup\/","title":{"rendered":"Vegan Curried Coconut Cream of Celery Soup"},"content":{"rendered":"

\"Curry<\/a>Lately, I’ve gotten into the habit of making blended vegetable soups on a weekly basis. In addition to being healthy, they’re easy enough to throw together on a weeknight and a great way to use up leftovers. John has even grown to love these soups, and he declared this one to be delicious. I enjoyed my curried coconut cream of celery soup with a whole wheat taco tortilla on the side. That’s a lot of alliteration!<\/p>\n

Vegan Curried Coconut Cream of Celery<\/strong>
\nAdapted from Vegetarian Times<\/a><\/p>\n

Ingredients<\/em>
\n1 cup almonds
\n1 tbsp olive oil
\n2 broccoli stalks, chopped (used the florets in another dish)
\n1\/2 onion, chopped
\nOne 16 oz package of celery, chopped
\n1 tbsp curry powder
\n16 oz coconut milk
\n3 cups vegetable broth (or water)
\nA handful of baby carrots, chopped
\nSalt and pepper<\/p>\n

Nuts are my secret to vegan cream soups. Blanch the almonds and soak them in water for a 2-3 hours. The soaking makes them blend more smoothly into the soup.<\/p>\n

Set aside 3\/4 cup of the chopped celery. Heat the olive oil in a large pot over medium heat. Add the broccoli, onion, and the rest of the celery. Cover and cook until the vegetables start to soften, about 5 minutes.<\/p>\n

Stir in the curry powder and cook for 2 more minutes, until fragrant. Add the coconut milk, vegetable broth, and almonds. Bring to a boil, then cover and simmer for 15 minutes. At this stage, the vegetables should be tender enough to pierce with a fork.<\/p>\n

Remove from heat and puree until smooth. I used an immersion blender for this, but a free standing blender will work just as well. You’ll just need to do several batches.<\/p>\n

Stir in the 3\/4 cup of chopped celery and baby carrots. (The residual heat will cook these remaining veggies.) Taste and season well with salt and pepper. Top with crushed red pepper, if desired.<\/p>\n

Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Lately, I’ve gotten into the habit of making blended vegetable soups on a weekly basis. In addition to being healthy, they’re easy enough to throw together on a weeknight and a great way to use up leftovers. John has even grown to love these soups, and he declared this one to be delicious. I enjoyed my curried coconut cream of celery soup with a whole wheat taco tortilla on the side. That’s a lot of alliteration! Vegan Curried Coconut Cream of Celery Adapted from Vegetarian Times Ingredients 1 cup almonds 1 tbsp olive oil 2 broccoli stalks, chopped (used the florets in another dish) 1\/2 onion, chopped One 16 oz package of celery, chopped 1 tbsp curry powder 16 oz coconut milk 3 cups vegetable broth (or water) A handful of baby carrots, chopped Salt and pepper Nuts are my secret to vegan cream soups. Blanch the almonds and soak them in water for a 2-3 hours. The soaking makes them blend more smoothly into the soup. Set aside 3\/4 cup of the chopped celery. Heat the olive oil in a large pot over medium heat. Add the broccoli, onion, and the rest of the celery. Cover and cook until […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3366],"tags":[60,287,704,775,837,1456,3078,3152],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts\/4977"}],"collection":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/comments?post=4977"}],"version-history":[{"count":0,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts\/4977\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/media?parent=4977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/categories?post=4977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/tags?post=4977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}