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trying to recreate a lost soup recipe

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Years ago I found a vegetarian soup recipe on a popular vegetarian or vegan blog and I've lost it! I crave this delicious, comforting soup:
These are the ingredients I remember: chickpeas, mushrooms, curry powder, carrots maybe? It was a chunky soup. Anyone have a recipe similar to this??
OR have a list of popular vegetarian/ vegan blogs that might ring a bell in my head!
TIA

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  1. I hardly ever follow recipes for soup......
    I would start by cooking together the usual carrots/onion/celery with olive oil, a pinch of salt, until translucent, then a gob of tomato paste (adds great depth of flavor) and 1-2TB curry powder. Once that starts to stick to the bottom of the pot add a good splash of white wine and then 6-8 cups water. While that comes to a simmer chop carrots and fresh mushrooms, soak dried wild mushroom mix/porcinis/chanterelles to rehydrate them.
    After the soup has simmered about a half hour add your rehdrated mushrooms, fresh mushrooms, carrots and chickpeas Cook until carrots are just barely done.

    For blogs and websites this thread has some well known ones, and add in vegetarian times too
    http://chowhound.chow.com/topics/9083...

    1. i make a similar recipe to Throckwood's.

      soak one cup dried combo of red lentils, green lentils, yellow split peas.

      in olive oil, saute mirepoix of one large diced onion, 1 1/2 chopped carrots, two large stalks of celery, and 1 tsp minced fresh, peeled, ginger

      when mirepoix is somewhat caramelized, add two Tbl mild curry powder and 1/3 tsp of cayenne pepper. continue to saute until the spices brown a bit.

      add the lentils and plenty of water and simmer until lentil/pea combo is tender.
      add a big bag of fresh, cut, organic kale (i get this from Trader Joe's)
      some butternut squash cubes (frozen is ok)
      some organic green peas (frozen is ok, also from trader joe's)
      some cut organic green beans (frozen is ok)
      and
      a jar of organic diced tomatoes

      simmer until all the veggies are wilted/cooked.
      add salt.

      5 Replies
      1. re: westsidegal

        This sounds good. I am curious that you soak lentils and split peas as I never do.

        1. re: magiesmom

          Soaking the legumes isn't "necessary" but for many people it makes them easier to digest as well as an even shorter cooking time.

          1. re: Ttrockwood

            since i cook the lentils after they have been added to the sauteed mirepoix, the soaking allows them to thoroughly cook BEFORE the mirepoix turns to mush.

            1. re: Ttrockwood

              I soak most legumes, but not lentils as they cook so fast. And since we have been adding seaweed to the cooking pot, digestive difficulties are a thing of the past.
              So lentils, split peas, black eyed peas, all go in without soaking in my house.

              1. re: magiesmom

                it depends on the recipe for me.
                if i'm making a lentil casserole with rice, i proceed as you do because the vegetables involved will be cooked separately anyway and both the lentils and the rice have similar cooking times.
                this particular soup, however, i've made many times using many different approaches. the approach i described is the one that works best for this particular soup.