If you want something filling and heavy, with a hearty flavor, this is your soup.. err.. whatever it is. I haven’t decided if it is fully a soup yet or not. Either way, it’s always fun to watch dumplings fluff up! … and then eat them.
Ingredients for the soup :
- 2 tablespoons of olive oil
- 1 cup of water
- 4 peeled and chopped carrots
- 4 scallions, chopped
- 1 cup coconut milk
- 1/2 cup of water
- 1 TBSP curry powder (maybe just a tad less)
- a few shakes of garlic salt
For the dumplings :
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon dried rosemary
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk (or soy)
- 2 tablespoons olive oil
To make the soup :
Chop your carrots and onions.
Heat the oil in a pot over medium heat. Toss in your carrots and onions. Let cook for around 2 or 3 minutes, stirring often.
Add water, curry powder and garlic salt. Stir and let cook, covered, over medium heat for 15 minutes. Stirring occasionally.
Blend the carrot mixture in a processor with 1 cup coconut milk and 1/2 cup of water until smooth.
Make the dumplings by :
Mixing the flour, baking powder and salt together in a large mixing bowl. Mix in the rosemary, as well. Make a well in the center and add the milk and olive oil. Mix together until a wet dough forms. If it’s too wet, add more flour, if it’s too dry add a touch more milk.
Pour the carrot mixture back into the pot, bring it up to medium heat, and drop the dumpling dough in by the spoon full once the soup is starting to simmer. Set a timer for 5 minutes, cover the pot. After 5 minutes your dumplings should be a little firmer, and a little bigger. Flip them over and let them sit for 5 more minutes with the lid on.
Make sure your dumplings have firmed up, and turn the heat off.