One such evening I did not want to eat any pasta or rice and decided on a soup. I had a couple of yellow and orange carrots and tomatoes in the fridge and a lone can of vegetable juice and capers in the pantry, so I set out making this delicious and hearty soup that tasted great even the next day with some chunky bread. My friend had bought a bunch of the vegetable juice cans and left before this lone guys turn came up, I just cannot bring myself to drink a can of vegetable juice ...no! and hence its role in the soup.
- 1 cup - diced Carrots
- 1 cup - chopped tomatoes (~2-3 vine ripe tomatoes)
- 1/2 cup - Edamame
- 1 nos - medium Onion, diced
- 1 nos - large clove of Garlic, coarsely chopped
- 1 Tbsp - Capers
- 1 5.5oz can - Vegetable juice
- 1/2 Tbsp -Olive oil
- 1 tsp - roasted Cumin powder
- 1/2 tsp - Cayenne powder/red chilli flakes
- Salt and pepper to taste
- 1/3 cup - small pasta (optional) eg: orzo, elbow macaroni, orecchiette, pin wheels
- 1/3 cup - Lentils (optional) eg: yellow/green lentils, chickpeas, kidney beans (from Rads comment)
- Heat oil in a saucepan on medium setting, add the garlic and let it soften for a minute, don't allow it to brown though. Next add the onions, some salt and let them cook, about 2-3mins.
- Add chopped tomatoes, cover and cook until they soften up.
- Now add the vegetable juice, carrots, edamame (I added frozen ones and let them thaw directly in the soup), cumin powder and cayenne pepper. Check for seasonings and simmer until the carrots cook through. Add water only if its too thick as there is no thickening agent in this recipe.If using pasta, you can add them at this stage along with a little additional water.
- Toss in the capers a few minutes before switching off the heat.
- Serve warm with crusty bread or a light salad.
Enjoy your day!