Vegan Pumpkin Samosa Soup
This soup tastes like everything I love about Indian samosas! Hearty potatoes, carrots and peas in a robustly seasoned broth. Serve with some warm bread for dipping and enjoy!
Ingredients
Produce
- 2 tbsp olive or avocado oil
- 1 large yellow onion
- 4 medium carrots
- 3 large cloves garlic
- 2 medium yellow potatoes
- 1 cup dried red lentils
- 1 cup frozen peas
Spices
- 1 tbsp curry powder
- 2 tsp garam masala
- 1/2 tsp ground ginger
- 1/2 tsp red pepper flakes
- 1/2 tbsp kosher salt I use Morton's
Liquids
- 1 tbsp tomato paste
- 1 can pumpkin puree
- 1 can water (fill pumpkin puree can up with water)
- 1.75 cartons low sodium veggie broth
- 1 tbsp low sodium tamari
Instructions
Prep
- Dice the onions, carrots and potatoes. Then mince the garlic and set all of the veggies aside.
Sauté
- In a large pot with a fitted lid, add the oil and heat to medium-high heat. Add the onions and carrots and cook for 5-6 minutes. Sprinkle with salt, lower the heat to medium and add the garlic. Cook for 1 minute then add the spices.
- Add the curry powder, garam masala, ginger, red pepper flakes, and salt and cook for another 1-2 minutes. Add the tomato paste and cook for one more minute.Tip: add a splash of veggie broth or water if the pan gets too dry.
- Next add the potatoes and lentils. Mix well and add the pumpkin puree, water, veggie broth and tamari. Raise the heat to high and bring to a boil. Once boiling, reduce the heat to low and cover with a lid. Simmer for 30 minutes or until the potatoes are fork tender and the lentils are cooked through. Stir in the peas, taste and add more salt and pepper if needed. Cook for 3 minutes to warm the peas through and then serve with lime wedges and some warm bread on the side. Enjoy!