Pumpkin Carrot Lentil Soup

Weekend meal scheduling is not my forte. Breakfast at 11, dinner at 7, and a lunch snack somewhere in between. Maybe it's the fact I only pack lunches for work days, leaving me scrounging for something resembling a lunch during the day when I'm at home.

I made this soup a few weekends ago completely from my pantry and fridge. It's really amazing how easily something great can be pulled together when you stock your pantry with staples.

Pumpkin Carrot Lentil Soup

Ingredients

• 4 C veggie stock, separated
• 1 C green lentils, rinsed
• 1 tsp garam masala
• 1 1/2 C pumpkin puree
• 2 carrots, chopped
• 14 oz full fat coconut milk
• 1/2 tsp salt, to taste

Toppings, Optional

• Coconut milk crema
• Toasted pumpkin seeds
• Fresh chopped cilantro
• Sriracha
• Croutons

Method

1. In a large pot, bring the veggie stock to a full boil, then add the green lentils and reduce heat to simmer. Cook for about 10-15 minutes until softened.
2. Add the carrots and cook until tender.
3. Add the remaining ingredients to the pot. Using an immersion blender, blend the soup until your desired texture is reached. Be careful to avoid splashing the hot liquid onto yourself!
4. Taste the soup, adjust any seasonings, and add toppings as desired before serving.

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Improved Almond Hemp Milk

So...I've been making my almond hemp milk for over 6 months now and have learned a trick or two that has resulted in an even better product! I didn't think it could get better before, but boy was I wrong.

Tip 1: Blend all the ingredients (including sweetener) before running it through the nut milk bag.

This should have been obvious to any seasoned nut milk makers, but I had not a clue. The result is a silkier, smoother milk which heats beautifully. Not to mention there's no pesky pulp left in the bottom of the glass.

Tip 2: You can add more water without compromising the flavor of the milk.

I have found that adding an additional cup of water stretches the milk at least another day for me and I don't have to make as many batches.

Tip 3: A masticating juicer can help you make nut milk.

If you have a masticating juicer like I do, I like to run the nuts and seeds through the machine with water like I'm making juice. This started out of laziness to avoid my least favorite task of milk making: straining the nut milk bag. But I also feel like it gets more out of the nuts because of how dry the resulting pulp is. I also like how much quicker the mixture strains through the nutmilk bag after adding sweetener.

I have updated the instructions below and included a second set method for making this delicious milk.

Almond Hemp Milk

Ingredients

• 1 C raw almonds, soaked overnight
• 3 tbsp raw hemp seeds
• 4-5 C water
• 1/2 vanilla bean
• 3 Medjool dates
• Pinch of salt

Method #1

1. Combine all ingredients in a high-speed blender, blending until smooth, about 45-60 seconds.
2. Strain the liquid in a nutmilk bag or fine sieve.
3. Pour in a pitcher or container for storage and refrigerate. Use within 5 days.

Method #2

1. Using a masticating juicer (such as a Breville Slow Juicer or Hurom), slowly run the almonds and hemp seeds through the juicer while pouring 2 cups of water through the machine.
2. Once the nuts and seeds are done, pour the remaining water through the juicer to flush out any remaining nut milk.

Pour the nut milk into a high speed blender along with the remaining ingredients. Blend until smooth, about 45-60 seconds.

3. Strain the liquid in a nutmilk bag or fine sieve.
4. Pour in a pitcher or container for storage and refrigerate. Use within 5 days.

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