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By Root 186 0

grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup. Stir in the spinach and tofu and cook just until the spinach wilts. Add more sugar and salt to taste. Serve the soup garnished with cilantro if you like.

INGREDIENT NOTES We like Thai Kitchen brand red curry paste, found in the Asian section of well-stocked supermarkets.

Packaged frozen winter squash is perfect for this recipe, but if it’s not available, look for pre-cut butternut squash in the produce section of your market, or peel and seed your own squash. You’ll need 4 cups chopped. Purée the soup in a blender before adding the spinach and tofu.

variation

Substitute ½ pound of peeled and deveined shrimp for the tofu. You can either pan-fry them as you would the tofu, or cook them for 4 or 5 minutes in the simmering soup before adding the spinach.

curried cauliflower & chickpea soup

This soup was inspired by the cauliflower curry we regularly make at Moosewood Restaurant. The chutney makes it perfect. (See photo)

SERVES 4 TO 6

YIELDS 8 CUPS

TIME: 35 MINUTES

1½ cups chopped onions

1 tablespoon vegetable oil

1½ tablespoons grated peeled ginger root

1½ tablespoons curry powder

½ teaspoon salt

1 15-ounce can of chickpeas, drained

3 cups water or vegetable broth

1 small head of cauliflower

1 28-ounce can of diced tomatoes

Cranberry Chutney, Pineapple Chutney, or your favorite prepared chutney

a few sprigs of cilantro (optional)

In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften. Add the ginger, curry powder, and salt and sauté for a minute or two, stirring constantly so the spices don’t burn. Add the chickpeas and the water, cover, and bring to a boil.

Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups). When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender, about 5 minutes.

When the cauliflower is done, remove the pot from the heat. Purée 2 or 3 cups of the soup in a blender and stir it back into the pot. Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.

serving & menu ideas

Serve warm chapatis or naan bread with this spicy soup.

red lentil soup with greens

This ginger- and licorice-flavored soup chock-full of greens is a gratifying supper any time of year.

SERVES 4

YIELDS 6 CUPS

TIME: 30 MINUTES

1¼ cups red lentils

1 teaspoon salt

2 tablespoons vegetable oil

1½ teaspoons black mustard seeds (optional)

1½ teaspoons anise or fennel seeds

¼ to ½ teaspoon red pepper flakes

1 teaspoon ground ginger, or 2 tablespoons grated peeled ginger root

1 garlic clove, pressed or minced

4 cups rinsed, drained, and chopped fresh mustard greens, Swiss chard, or spinach

½ teaspoon salt

¾ cup coconut milk

Rinse the lentils and drain. In a soup pot, bring 5 cups of water, the lentils, and salt to a boil. Reduce the heat to a simmer, cover, and cook until tender, about 30 minutes.

While the lentils cook, warm the oil in a saucepan on medium heat, add the black mustard seeds, and cover until they pop. Stir in the anise, red pepper flakes, ginger, and garlic and cook for a minute, stirring constantly. Add the greens and the salt and cook, stirring frequently, until the greens are just wilted. Stir in the coconut milk and simmer for a minute. Remove from the heat.

When the lentils are soft, stir in the greens and coconut milk mixture and add salt to taste.

serving & menu ideas

A Greek Salad or baby greens dressed with Caesar Dressing would be welcome beside a bowl of this soup.

indonesian sweet potato & cabbage soup

A hearty soup inspired by Indonesian gado gado sauce, fragrant and spicy with ginger and cayenne, rich with peanut butter and sweet potatoes.

SERVES 4

YIELDS 8 CUPS

TIME: 40 MINUTES

1 tablespoon grated peeled ginger root

2 garlic cloves, minced or pressed

¼ to ½ teaspoon cayenne,