(Vegan) Carrot And Leek Soup with Frizzled Brussels Sprouts

This is a simple soup, made special with whole Indian spices and crispy shreds of Brussels Sprouts.  I think of it as a warmed up winter version of fresh spring carrot soup.  Once you try them, the frizzled Brussels sprouts will be your new BFFs.

For a vegan soup, the few alterations are in red.

Carrot and Leek Soup
2 Tbsp butter or olive oil
1 Tbsp yellow mustard seeds
1 Tbsp coriander seeds
1/4 tsp tumeric
1/2 tsp garam masala or curry powder
a large thumb sized piece of fresh ginger, peeled and sliced
2 leeks, sliced and rinsed

• Heat the butter in a large heavy bottomed pan and saute the spices for a minute or two.  The seeds will start to pop and give off a wonderful scent.
• Add the leeks and saute for a few more minutes.

1 small green apple, peeled and diced
1 lb bag of carrots, peeled and rough chopped
4 cups chicken stock, vegetable stock, or water
salt and fresh cracked black pepper to taste
juice of 1/2 lemon

• Add in the apple, carrots, and stock.  Bring to a simmer and cook until the carrots are tender.
• Puree the soup in a blender, food processor, or with an immersion blender.  If you want a very smooth soup, put it through a sieve afterwards, but I like to bite down on the occasional coriander seed.
• Return to the pot and bring back to temperature.  If the soup seems to thick, add a little water.  Add the lemon juice and season to taste with salt and pepper.

Frizzled Brussels Sprouts
12 Brussels sprouts
2 Tbsp butter or olive oil
salt and fresh cracked pepper to taste

• Thinly slice the Brussels sprouts with a small sharp knife, avoiding the core end.  Fluff them to separate the leaves.
• Heat the butter or oil in a large frying pan and stir-fry the sprout leaves until they are crispy.  Do this in stages if your pan is small, so you won't crowd the sprouts.  You want them to fry, not steam.  
• They will first turn a brilliant green, but keep going, you want them to get browned and shriveled, or 'frizzled'.  This only takes a couple of minutes.  Add more butter or oil if the pan goes dry.  Stir constantly.
• Season with salt and pepper and spoon onto hot soup.

We're starting a week of rain, and in Southern California, and that's about as much winter wonderland as we get...stay cozy!

 One year ago today---

Spicy Chili with Cornmeal Biscuits