Truthfully I could live on soup. Well soup and risotto. And chocolate. And kale salad. And that’s basically all I need. Growing up I remember feeling cheated if soup was for dinner like it didn’t count as a meal. Now I get so jazzed to have a warm, comforting bowl of soup and even more excited knowing I’ve made a big batch that I can eat all week.
At first glance this might look like I’ve made yet another version of a squash soup but alas that’s just the tomato and carrot combo tricking you. This is actually a Persian soup called Soup-e Jo. Normally soup-e jo is made with barley (jo actually means barley) but this version uses oats which get ground up and used almost like flour is when you make a béchamel sauce, it thickens it up while not making the soup taste “oatey”. I often see soup-e jo described as a Mushroom Barley Soup but the carrot and tomato paste play such a big part that I don’t think the title fully describes what you’re signing up for… this soup is like a creamy tomato soup loaded with carrots, studded with mushrooms with a hint of turmeric and lime. The turmeric and lime really give it that Persian flavor but all the ingredients in this soup are American staples, a great gateway recipe to making Persian food if you never have. It usually uses heavy cream but I veganized it with the coconut milk. An entire can of coconut milk might seem like a lot but this makes an enormous batch of soup and the richness of the milk is balanced with the acidity of the tomato and lime.
Note: this soup is insanely filling… usually I can go to town on some soup but this one forced me to eat it in smaller portions because it is so hearty. Which is awesome considering this is gluten free and vegan and packed with healthy ingredients like carrot, mushroom and turmeric. I swear the soup tasted better throughout the week and has to be one of the most comforting soups I’ve ever made.
- 2 cups oats
- 5 tablespoons grape seed oil
- 1 large yellow onion, diced
- 5 cups mushrooms, thinly sliced (I used a mix of cremini and portabello)
- 4 cups freshly grated carrots
- 2 teaspoons ground turmeric
- 1 cup tomato paste
- 10 cups veggie stock
- 1 can coconut milk
- 0.25 cup freshly squeezed lime juice (or more or less to taste)
- Optional garnish: fresh parsley, olive oil, sautéed mushrooms
- Preheat oven to 350 degrees F. Pulse oats in a food processor for 30 seconds. Place on baking sheet and toast for 20 minutes, stirring occasionally. Set aside to cool.
- Heat oil in a large dutch oven over medium heat. Add the onion and sauté for 15 minutes. Add mushrooms and cook over low heat for 10 minutes.
- Add oats and stir to combine. Add carrots, turmeric, tomato paste and 2 teaspoons salt. Add stock and bring to boil then reduce to simmer, covered, for 30 minutes.
- Remove from heat and stir in coconut milk and lime juice. Season to taste with salt/pep. Serve garnished with a drizzle of olive oil, fresh parsley and sautéed mushrooms.
Inspired by TheNewPersianKitchen