Ready in about an hour, makes a pretty big-ass pot o’ soup.
2-3 large rutabaga, peeled, rough chopped
1/2 head of celery, rough chopped
3 large carrots, peeled, rough chopped
1/3 c raw coconut oil
2 onions, rough chopped
4 cloves of garlic, peeled, sliced
1tbsp pimenton (good quality smoked spanish paprika)
1 tbsp curry powder
(I make one, one could also use madras curry powder, or even just some garam masala with cumin, coriander, and turmeric in generous pinches)
1 large bay leaf
pinch of chilli powder
pinch of black cardamon
salt to taste
.5 tsp white pepper (added at end)
fresh grated ginger and daiya cheese (optional)
2 oz whisky bourbon ( I used Bulleit Bourbon for it’s vegan process and excellent flavour)
vegetable stock -at least 3 litres, enough to cover and simmer the vegetables. ( I used Better than Bouillion Paste)
up to 500ml of coconut milk
First, heat the coconut oil on medium high, and sauté the onion and garlic together, reducing the heat slightly. The goal is soft, white, translucent onions on their way to clear. Once that is achieved, add all the spices, and cook until onions are clear and garlic is lightly browned.
Next, reduce heat to medium, and add the whiskey bourbon. You will see it deglaze the onions, and make a lovely orange coloured liquid as it sweats out the onions and spices and makes a delicious concentrate that will enhance your stock. Simmer on low for a 2-3 minutes to cook off the alcohol, stirring as necessary.
Now add the remaining vegetables, and stir it all together, evenly coating the new vegetables with the onion/spice/whiskey goodness. increase heat slightly and simmer, stirring often until the veggies just soften a bit on the edges. About 5 minutes of simmer/stirring
Next, add stock until all veggies are beneath at least 2 cm of liquid, and increase temperature and bring to a boil.
Maintain a light boil until all vegetables easily mash or fall apart with minimal effort. remove the bay leaves.
Using an emulsion blender (stick blender), or food processor, process the soup until a smooth, silky consistency, add coconut milk and white pepper, and salt to taste.
I like to add some simulated bacon seiten pieces or soy bacon bits to add texture and a nice appearance, and top with a bit of Daiya Mozza. I also enjoy just a little bit of fresh micro-grated ginger stirred in to hot soup just before eating.
PS: you can also add a little splash more of bourbon at the end, but do so minimally, and taste each time. If you get just the right amount, the taste is incredible. Too much wrecks it however. TO those that want to leave out the booze, you could use an ounce of agave nectar or maple- and a few splashes of malt or apple cider vinegar.