Makes 8 first-course or 4 main-course servings.

INGREDIENTS
• 1/4 cup vegetable oil
• 3 cups chopped onions (about 1 pound)
• 5 garlic cloves, chopped
• 1 1/2 tablespoons garam masala
• 1 1/2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 2 cups dried red lentils
• 8 cups vegetable stock
• 1 cup canned unsweetened coconut milk
• 3 tablespoons fresh lemon juice
• 2 cups cooked basmati rice
• Lemon wedges

To make the soup:
Heat vegetable oil in a heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently about 15 minutes. Add garlic and sauté 2 minutes.

Add garam masala and next 4 ingredients; stir 1 minute.
Add lentils; stir until coated. Add stock.

Bring soup to boil; reduce heat to medium and simmer until lentils are very tender about 20 minutes. Discard bay leaves.

Working in batches, puree soup in a blender until smooth. Return to pot. Stir in coconut milk, and lemon juice. Season to taste with salt and pepper.

Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

adapted from:
http://www.epicurious.com/recipes/recipe_views/views/232690

Vegetable Gumbo

Adapted from another great soup cookbook: The Daily Soup Cookbook
Leslie Kaul – Bob Spiegel – Robin Miller – Hyperion – 1999

• 1 can black-eyed peas
• 12 c. water
• 2 T. peanut oil
• 2 T. flour
•  1 large Spanish onion, chopped
• 2 celery stocks, chopped
• 2 green bell peppers, seeded and chopped
• 2 red bell peppers, seeded and chopped
• 2 t. dried thyme leaves
• 2 t. dried oregano
• 2 bay leaves
• 1- 1/2 t. onion powder
• 1 -1/2 t. garlic powder
• 1 -1/2 t. mustard seed
• 1/2 t. cayenne
•  1/2 t. ground black pepper
• 1/2 t. ground white pepper
• 2 t. kosher salt
• 2 cubes of Knorr vegetarian bullion
• 2 c. tomato juice
• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
• 3 yams, peeled, and cut into 1-inch cubes
• 1 c. fresh sliced okra
• 1 bunch chopped kale
• 1/2 c. chopped scallions
• 1 t. minced fresh garlic

To make the soup:
1. Heat the oil and flour in a large stockpot over medium heat. Cook until the mixture forms a thick, rust-covered roux, about 5-7 minutes.
2. Add the onion, celery, peppers and sauté until tender.
3. Add the thyme, oregano, bay leaves, the onion, garlic, and mustard powders, the cayenne, black and white peppers, and salt and stir to coat the vegetables.
4. Add the stock, tomato juice, squash, yams, okra, and peas and bring to a boil. Reduce heat and simmer for 20 min.
5. Remove from the heat, stir in the kale, cover, and let steep for 1 minute.
6. Stir in the scallions and garlic.
7. Remove the bay leaves and ladle the gumbo into bowls.

SERVES 4 to 6 from Sundays at the Moosewood

Ingredients
• 1 med potato, diced
• 1 c diced onions
• 1 tsp sweet Hungarian paprika
• 2 tbs vegetable oil
• 2 garlic cloves, minced
• 1/4 tsp ground fennel seeds
• 1 bay leaf
• 1 carrot, diced
• 1 sm parsnip, diced
• 1 celery stalk, chopped
• 2 tbs whole wheat pastry flour or -unbleached white flour
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbs cider vinegar
• 5 c vegetable stock, heated
• 1/2 c sauerkraut

Toppings:
• sour cream (optional)
• minced chives (optional)

How to make the soup:
Simmer potato in salted water until tender but firm. Drain and set aside, covered.
Saute the onions and paprika in the oil, add the garlic and saute for a few minutes more.
Mix in the fennel, bay leaf, carrots, parsnips, and celery, saute for 5 minutes, stirring.
Sift the flour into the vegetables and simmer on low heat for a few minutes, stirring.
Add the salt, black pepper, vinegar, and vegetable stock.

Simmer for 10 minutes then stir in the potatoes and sauerkraut.
Garnish each bowl with sour cream or chives, serve with black bread or marbled rye.

Adapted from another great soup cookbook: The soup bible: all the soups you will ever need in one inspiring collection.
Debra Mayhew – Hermes House – 1999

Ingredients:

• 1 lb. Italian plum tomatoes halved lengthwise
• 1 large red bell pepper, quartered and seeded
•  1 large red onion, quartered
• 2 garlic cloves, unpeeled
• 1 T. olive oil
• 5 cups of water
• 2 1/2 cubes of Knorr vegetarian bullion
• a good pinch of sugar
• 1/2 c. very small pasta
• Salt and freshly ground black pepper to taste
• Olive oil for roasting

Top with Fresh basil leaves

To make the soup:
1. Heat the oven to 375°F. Spread the tomatoes, red pepper, onion, and garlic on a roasting pan and drizzle with oil. Broil until the vegetables are soft and charred, turning them to cook all sides.
2. Tip the vegetables into a food processor add 1 c of water and process until puréed. Scrape into a strainer and press the puree through and into the stock pot.
3. Add the remaining ingredients and stock and bring to a boil.
4. Add the pasta and simmer until al dente.
5. Top with a sprig of fresh basil

Serves 4