Coconut Curry Soup
Makes 9 servings 1/2 tablespoon oil 3 cups of sliced carrots (about 4 carrots) 2 teaspoons minced garlic
Makes 9 servings
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1/2 tablespoon oil
3 cups of sliced carrots (about 4 carrots)
2 teaspoons minced garlic
1 tablespoon and
1 teaspoon of
curry powder
¼ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
½ teaspoon chili powder
1 tablespoon brown sugar
1 tablespoon salt
3 cups of chopped cabbage
32 ounces vegetable stock
15 ounces chick peas
1/3 cup uncooked quinoa
27 ounces unsweetened coconut milk
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1. Put ½ tablespoon of oil into a pot on medium heat, and allow it to heat up.
2. Slice the carrots into ¼-inch coins, and add to the oil. (A mandolin works well if you have one.)
3. Add garlic to the carrots and oil, and sauté for 3-5 minutes.
4. Add the salt, curry powder, turmeric, cumin, coriander, cayenne pepper, and brown sugar, and stir.
5. Add the veggie stock, chick peas, cabbage, and quinoa.
6. Let simmer for 15 minutes
7. Add 27 ounces of coconut milk, and simmer for an additional 5 minutes.
Per Serving: 425 calories; 12 grams protein; 43 grams carbohydrates; 12 grams sugar; 24 grams fat; no cholesterol; 873 milligrams sodium; 12 grams dietary fiber.
