{"id":9794,"date":"2014-08-05T10:10:49","date_gmt":"2014-08-05T17:10:49","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=9794"},"modified":"2014-08-05T10:10:49","modified_gmt":"2014-08-05T17:10:49","slug":"cream-of-potato-and-lentil-soup-with-garlic-cashew-cheese-and-peruvian-spices","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/cream-of-potato-and-lentil-soup-with-garlic-cashew-cheese-and-peruvian-spices\/","title":{"rendered":"Cream of Potato and Lentil Soup with Garlic Cashew Cheese And Peruvian Spices"},"content":{"rendered":"
<\/div>

\"vegan<\/a>I made this ultra-delicious soup recently, when I hardly had anything in the pantry. You probably know that feeling. When you have to go grocery shopping, but don\u2019t feel like it\u2026and you wonder how you can whip together something with what little items you have in your pantry and fridge.<\/p>\n

This soup is so hearty, it\u2019s really more filling like a stew. Potatoes, lentils, garlic, carrot and onion, cooked together in a vegetable broth, then pureed with garlic cashew cheese, soy milk and Peruvian spices. The cashew cheese adds an extra creaminess to an already creamy soup.<\/p>\n

I used sprouted green lentils, but regular lentils should work just fine\u2026you just might need to adjust the cooking time. Here\u2019s the recipe for my garlic cashew cheese<\/a>, which was in a previous post. It\u2019s also one of the condiments in my cookbook, Peruvegan<\/a>.\u00a0<\/em><\/p>\n

The Peruvian aji amarillo paste adds the perfect touch of spice. You can find aji amarillo paste at some Latin American markets, natural food stores and online. My favorite is the Costa Peruana<\/em> brand, which my local Whole Foods Market carries.\u00a0 If you don\u2019t have any aji amarillo paste, you can add some hot red chili pepper flakes to your liking.<\/p>\n

You can turn this soup into a complete meal by pouring it over rice and steamed greens. It also tastes even more delicious with a dollop of my Vegan Garlic Aioli<\/a>.<\/p>\n

Licking the bowl is highly recommended!<\/p>\n

Ingredients<\/strong>
\n2 cups of vegetable broth
\n4 medium potatoes, peeled and cut into sixths
\n\u00bd cup sprouted green lentils
\n1 carrot, peeled and diced
\n1 onion, peeled and diced
\n1 garlic clove, minced
\n\u00be teaspoon of cumin
\n1 \u00bd cups of soy milk (or other plant milk)
\n1 \u00bd teaspoons of salt
\n1 tablespoon of aji amarillo paste
\n3 tablespoons of garlic cashew cheese
\n\u00bd cup fresh cilantro, chopped<\/p>\n

Directions:<\/strong>
\nIn medium pot combine vegetable broth, potatoes, lentils, carrot, onion, garlic and cumin. Bring to boil. Reduce heat to low, and cover and allow to simmer for approximately 15 minutes. Remove from heat and allow to cool.<\/p>\n

Place contents of pot into blender or food processor. Add soy milk, salt, aji amarillo paste, garlic cashew cheese and cilantro.\u00a0 Puree. Season to taste with salt and pepper.<\/p>\n

Serves approximately 4<\/p>\n","protected":false},"excerpt":{"rendered":"

I made this ultra-delicious soup recently, when I hardly had anything in the pantry. You probably know that feeling. When you have to go grocery shopping, but don\u2019t feel like it\u2026and you wonder how you can whip together something with what little items you have in your pantry and fridge. This soup is so hearty, it\u2019s really more filling like a stew. Potatoes, lentils, garlic, carrot and onion, cooked together in a vegetable broth, then pureed with garlic cashew cheese, soy milk and Peruvian spices. The cashew cheese adds an extra creaminess to an already creamy soup. I used sprouted green lentils, but regular lentils should work just fine\u2026you just might need to adjust the cooking time. Here\u2019s the recipe for my garlic cashew cheese, which was in a previous post. It\u2019s also one of the condiments in my cookbook, Peruvegan.\u00a0 The Peruvian aji amarillo paste adds the perfect touch of spice. You can find aji amarillo paste at some Latin American markets, natural food stores and online. My favorite is the Costa Peruana brand, which my local Whole Foods Market carries.\u00a0 If you don\u2019t have any aji amarillo paste, you can add some hot red chili pepper flakes to […]<\/p>\n","protected":false},"author":75861,"featured_media":9797,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,22,3],"tags":[671,1187,1704,1703,1452,565,202,567,2329],"class_list":["post-9794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-recipes","category-vegan","tag-cream","tag-easy","tag-latin","tag-lentil","tag-peruvian","tag-potato","tag-recipe","tag-soup","tag-vegan"],"yoast_head":"\nCream of Potato and Lentil Soup with Garlic Cashew Cheese And Peruvian Spices - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/cream-of-potato-and-lentil-soup-with-garlic-cashew-cheese-and-peruvian-spices\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cream of Potato and Lentil Soup with Garlic Cashew Cheese And Peruvian Spices - HappyCow\" \/>\n<meta property=\"og:description\" content=\"I made this ultra-delicious soup recently, when I hardly had anything in the pantry. You probably know that feeling. When you have to go grocery shopping, but don\u2019t feel like it\u2026and you wonder how you can whip together something with what little items you have in your pantry and fridge. This soup is so hearty, it\u2019s really more filling like a stew. Potatoes, lentils, garlic, carrot and onion, cooked together in a vegetable broth, then pureed with garlic cashew cheese, soy milk and Peruvian spices. The cashew cheese adds an extra creaminess to an already creamy soup. I used sprouted green lentils, but regular lentils should work just fine\u2026you just might need to adjust the cooking time. Here\u2019s the recipe for my garlic cashew cheese, which was in a previous post. It\u2019s also one of the condiments in my cookbook, Peruvegan.\u00a0 The Peruvian aji amarillo paste adds the perfect touch of spice. You can find aji amarillo paste at some Latin American markets, natural food stores and online. 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