Tangy Vegan Squash Blossom Soup

Obviously soups are not so popular in the summertime, unless they are some variant as a gazpacho, but unfortunately it has been unseasonably chilly this summer....Especially today!  I just came back from a 45 minute walk, wearing a sweatshirt and yoga paints.  I even had an earache from the chilly winds.  It is mid August, correct?  Bring on the 95 degree days dammit!

I wasn't sure how this soup was going to turn out, because aside from the recent "ricotta" stuffed squash blossoms,  I have not played around with this flower much.  But, it was lovely.  It was delicate, super light, smooth and had a wonderful tang to it.  Ryan mentioned that is reminded of him of the taste of a posole.  I don't think I really agree with that, but to each their own.  If you have corn on hand, you may want to add that as well.  Unfortunately I did not have any laying around, but I would imagine that it would be a nice addition. 

Tangy Vegan Squash Blossom Soup

Ingredients (yields 3-4 servings)

1 c squash blossoms, cleaned and stems trimmed off

3 carrots, peeled and chopped

1 orange or yellow bell pepper, cleaned, seeded and chopped

1/2 yellow onion chopped

2 c vegetable broth

1.5-2 c unsweetened, orginal almond milk

2 garlic cloves, minced

1/2 lime juiced

2 tsp cumin

2 tsp turmeric 

2 tsp cayanne

s+p to taste

1 tbsp evoo

Directions:

Heat evoo in a large pot on med-high.  Add in garlic, carrots, onions and peppers and saute until onions are translucent and carrots are soft, about 5-7 minutes.  Stir frequently.  Stir in broth and almond milk, then add in the seasonings and squash blossoms.  Add more seasoning according to your palate.  Bring to boil, then cover, turn to low and simmer for about 15-20 minutes to combine the flavors.  

With a hand held blend or a food processor, blend your soup.  Try not to blend it 100 percent.  I like having it about 75% smooth.  Add in your lime juice and stir.  Bam!  Your tangy soup in finito!

You can enjoy this warm and room temp!