Sunday, May 23, 2010

Recipe for Kat's Coconut Curry Sprout Soup

Kat's Awesome Coconut Curry-Veggie Sprout Soup
(Serves 6-8 people)
  • 1/4 coconut oil
  • 2 onions cubed
  • 4 cloves of fresh minced garlic
  • 1 'thumb-size' piece of fresh minced ginger
  • 1 'thumb-size' piece of fresh minced turmeric
  • 2 tbsp+ curry powder
  • 3-4 celery stalks (finely chopped)
  • 3 carrots (finely chopped)
  • 2 sweet potatoes (finely chopped)
  • 1 can (500ml) stewed tomatoes
  • 1 can of water (rinse and use tomato can)
  • 500 ml coconut
  • 1 1/2 cups of chopped cabbage
  • 1 medium zucchini (finely chopped)
  • 4 cups of sprouted lentils
In a big pot, sauté the onions in coconut oil until golden brown. Next, add four cloves worth of minced garlic, ginger and turmeric. (Kat's says you can also use the garlic press to mince the ginger and turmeric.) Stir in the curry powder. Then add the celery, carrots, sweet potato and stewed tomatoes. Sauté the veggies until they are a little soft, then pour in the water and coconut milk. Bring the soup to a simmer and add in cabbage and zucchini. Let simmer for until veggies are soft and 5 minutes before serving add 4 cups of sprouted lentils.

Serve as is or you can blend the soup to make it creamy.

It's really delicious!! :)

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