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.
