(Vegan) Carrot And Leek Soup with Frizzled Brussels Sprouts

Vegan Carrot Soup

This is a simple soup, made special with whole Indian spices and crispy shreds of Brussels Sprouts.  I think of it as a warmed up winter version of fresh spring carrot soup.  Once you try them, the frizzled Brussels sprouts will be your new BFFs.

For a vegan soup, the few alterations are in bold.

Carrot and Leek Soup
2 Tbsp butter or olive oil
1 Tbsp yellow mustard seeds
1 Tbsp coriander seeds
1/4 tsp turmeric
1/2 tsp garam masala or curry powder
a large thumb sized piece of fresh ginger, peeled and sliced
2 leeks, sliced and rinsed

  • Heat the butter in a large heavy bottomed pan and saute the spices for a minute or two.  The seeds will start to pop and give off a wonderful scent.
  • Add the leeks and saute for a few more minutes.

1 small green apple, peeled and diced
1 lb bag of carrots, peeled and rough chopped
4 cups chicken stock, vegetable stock, or water
salt and fresh cracked black pepper to taste
juice of 1/2 lemon

  • Add in the apple, carrots, and stock.  Bring to a simmer and cook until the carrots are tender.
  • Puree the soup in a blender, food processor, or with an immersion blender.  If you want a very smooth soup, put it through a sieve afterwards, but I like to bite down on the occasional coriander seed.
  • Return to the pot and bring back to temperature.  If the soup seems to thick, add a little water.  Add the lemon juice and season to taste with salt and pepper.

Frizzled Brussels Sprouts
12 Brussels sprouts
2 Tbsp butter or olive oil
salt and fresh cracked pepper to taste

  • Thinly slice the Brussels sprouts with a small sharp knife, avoiding the core end.  Fluff them to separate the leaves.
  • Heat the butter or oil in a large frying pan and stir-fry the sprout leaves until they are crispy.  Do this in stages if your pan is small, so you won’t crowd the sprouts.  You want them to fry, not steam.
  • They will first turn a brilliant green, but keep going, you want them to get browned and shriveled, or ‘frizzled’.  This only takes a couple of minutes.  Add more butter or oil if the pan goes dry.  Stir constantly.
  • Season with salt and pepper and spoon onto hot soup.

We’re starting a week of rain, and in Southern California, and that’s about as much winter wonderland as we get…stay cozy!

 

20 Comments

  • Reply
    Yasmeen
    December 4, 2012 at 12:13 am

    This looks gorgeous, Sue. We love a good carrot soup in this house… might be a good idea to whip up a batch soon, actually… this “summer” weather we’re having has taken a turn! Also I love the brussels sprouts – a much healthier and more texturally satisfying alternative to croutons.

  • Reply
    SavoringTime in the Kitchen
    December 2, 2012 at 4:00 pm

    Love the frizzled Brussels sprouts! They would be a great topper for so many kinds of soup.

  • Reply
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  • Reply
    herbivoresheaven
    December 1, 2012 at 12:38 pm

    I’m always in the mood for soup lately – must be the miserable weather! I liked the idea of the sprouts on top, I’m trying to make myself like them at the moment.

  • Reply
    The Café Sucré Farine
    November 30, 2012 at 1:35 pm

    Sue, love everything about this soup, those frizzled sprouts are on my have to try list, They look and sound so fun and unique!

  • Reply
    Cathy at Wives with Knives
    November 30, 2012 at 3:14 pm

    Wow, does that ever look like it has lots of flavor! Carrots are one of my favorite veggies.

  • Reply
    Magnolia Verandah
    November 30, 2012 at 1:45 am

    I loving the word frizzle – I need a little frizzle in my soup.

    • Reply
      Sue/the view from great island
      November 30, 2012 at 4:27 am

      verb (used without object), verb (used with object)
      1.
      to form into small, crisp curls or little tufts.

      Who knew?!

  • Reply
    Eileen
    November 29, 2012 at 8:46 pm

    This soup looks amazing! Super-simple straight carrot soup is one of my favorites, but with crispy brussels sprouts–yay! :)

  • Reply
    Jacquelyn Grandy
    November 30, 2012 at 3:39 am

    What a beautiful and healthy soup Sue. I especially love the frizzled Brussels. I might have to make a whole pan of them. What a great side dish.
    Beautiful staging job as well :)

  • Reply
    l o v e l y t h i n g s
    November 30, 2012 at 3:35 am

    Your soup looks and sounds delicious! You are always so creative and of course you make everything look beautiful!
    xo
    annie

  • Reply
    Priyanka
    November 29, 2012 at 10:50 pm

    Yummy….this soup looks lovely. Beautiful color

  • Reply
    Mary
    November 29, 2012 at 9:29 pm

    I need to try those frizzled brussels sprouts, ASAP! I typically make my favorite caramelized brussels sprouts for a quick side dish, but I am going to try this next time instead. They sound delicious. Thanks for a great new idea!

  • Reply
    Averie @ Averie Cooks
    November 29, 2012 at 8:21 pm

    Ok I want the soup – I love carrots and brussles and that it’s vegan, too!

    But I REALLY want your tablescape. The tablecloth, plates, lighting, the whole mood, dishes, props – SO beautiful, Sue!

    • Reply
      Sue/the view from great island
      November 30, 2012 at 4:31 am

      Thanks Averie…I knew all those pashminas that my girls and I have collected over the years would be good for something :)

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