Quinoa, Chickpeas and carrot juice give this richly flavored soup its distinctive flavor. You can make this mild or scorching depending on the chilies you choose, and whether you seed them or not.
I once worked in a little deli on the Columbus-Westerville border that served this. We didn’t make it onsite but that didn’t keep it from being wildly popular year round. I decided to develop my own version using carrot juice as a base. It contains several types of beans and vegetables. If you’re trying to sneak more veggies into your meals, chop up spinach or broccoli rice in your food processor and toss them in. It adds to the complexity of flavors.
If you happen to be making your beans from scratch, don’t miss the opportunity to season each batch differently (ideas: cumin, thyme, garlic or smoked salt.) This will add depth to your stew that will have them asking for seconds and wondering how you learned to make such great soup.
Assemble all of your ingredients before beginning.
4 C. carrot juice, or veggie broth
2 medium carrots, chopped into small pieces
1 ½ C. finely chopped mushrooms (optional)
1 C. chickpeas (pre-cooked)
1/2 C. Lentils, and/or white beans (cooked or canned)
3 garlic cloves, minced
2 medium tomatoes, coarsely chopped
1 medium onion, diced
2-4 Tbsp apple cider vinegar
2-4 Tbsp soy or tamari sauce
2-3 tsp vegan Worcestershire sauce
3 tbsp cocoa
2 tsp paprika
2 tsp cumin
1 ½ tsp coriander
1 ½ tsp cinnamon
1 tsp oregano
1 tsp thyme
1 tbsp chili powder
1. Warm oil in a large stock pot on medium heat.
2. Carefully add carrots, mushrooms, onion and garlic to the pot and saute until onions are soft and slightly browned.
3. Add carrot juice or veggie broth.
4. Stir in lentils and red quinoa.
5. Add remaining ingredients and let simmer on medium heat for 20 minutes lower heat to let simmer and allow flavors to meld. Serve hot with chopped cilantro and sweet potato chips.