COCONUT CURRY SOUP

If you haven't figured out by now - we like us some veggies. So, as I sat here waiting for the Polar Vortex to leave the vicinity - I was craving something hot and delicious.

What's better on a cold day than a coconut curry soup?

So I headed to the kitchen and this is what I created - and I'm sharing - because it's too good for me to be eating alone.

INGREDIENTS:

1 large head of broccoli, stems and florets

1 very large carrot - medium dice

1/2 red onion - medium dice

3-4 stalks of celery - ORGANIC - one of the dirty dozen!

2 red potatoes - peeled, and medium diced

Very Large handful of cherry tomatoes, or the equivalent in any other raw tomato

DIRECTIONS:

For all of the above - STEAM until fork tender. ** wait to throw the tomatoes in until right before the other veggies are ready.

In a blender, or Vitamix - or can be done with a hand blender - ADD the additional ingredients:

2 Tablespoons freshly grated ginger

1/2 Tablespoon chopped garlic

*1/2 Tablespoon hot chili sauce*

1 Tablespoon curry powder*

2 -3 Tablespoons Thai Fish Sauce

1 Tablespoon Honey

1 Can Organic Coconut milk - NOT LITE!*

3 -4 Tablespoons fresh Lime Juice

2 -3 Tablespoons chopped fresh Cilantro

1 -2 cups of Chicken or Veggie stock - depending on how thick you like your soup.

Put it all in your blender and blend until it reaches the desired consistency you like. Or blend with a hand blender.

** These seasonings are in the proportion that I used. You may want to adjust them based on your personal preferences. For me, it was a good balance of heat, and zing. Best to add less, and put more in if you are unsure.

CLICK TO PRINT

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