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Coconut Red Lentil Soup Recipe

Coconut Red Lentil Soup Recipe
Years ago, two of my favorite neighbors hosted a soup party. It was an inspiring affair - big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet. One of the vegetarian soups was a beautiful shade of yellow-orange. Error loading player: No playable sources found Other things worth noting related to this soup - the slivered green onions sauteed in butter or coconut oil. - More Lentil Recipes - - More Coconut Milk Recipes - - More Curry Recipes - - More Soup Recipes - See the photo in the main entry if you aren't sure what type of lentils and split peas to buy. Give the split peas and lentils a good rinse - until they no longer put off murky water. Serves 6. Prep time: 10 min - Cook time: 35 min Print Recipe Related:  soups and stews

Andrew Weil's Curried Cauliflower Soup Ingredients Makes 10 cups 1/3 cup raw cashews 3/4 cup water 2 tsp extra virgin olive oil 1 medium onion, diced 1 large head cauliflower, cut into 1-inch pieces 1 14-oz can light coconut milk 2 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp evaporated cane sugar 1/4 tsp ground cinnamon 1/4 cup chopped fresh cilantro Salt Directions Put the cashews in a blender and blend until finely ground. Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. In a large pot, heat the olive oil over low heat. Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes. Blend the soup with an immersion blender until the desired consistency is reached. Ladle into bowls and garnish with the caramelized onions and cilantro before serving.

Vegetarian and Vegan Curried Carrot Soup nutritional information Serves 4 30 minutes or fewer Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup. 2 Tbs. olive oil 1 20-oz. pkg. grated carrots (8 cups) 2 large leeks, light green and white parts thinly sliced (2 cups) ¼ tsp. plus ⅛ tsp. baking soda ½ tsp. vadouvan spice or curry powder ¼ cup roasted shelled pistachios, chopped Heat oil in large pot over medium-high heat. October 2012 p.30

Miso Tahini Soup Recipe Last weekend we took our little shop project, QUITOKEETO, to the Remodelista Holiday Market. It took place at the Heath Ceramics factory, and it was the first time we've done anything "out in the wild" related to the shop. So exciting! Before I move on to a few shots from this weekend, I'll say a few more things about the soup. The night before the market I blocked out what our table might look like on my kitchen island (above) - books, honey, perfume, knives, chocolate, etc....And you can see how it look at the actual market (below)... This was the view from our neighborhood as people were starting to set up in the morning. - More Miso Recipes - - More Brown Rice Recipes - - More Soup Recipes - Kabocha squash is an alternative to delicata squash here. Add the squash and turnips to a large pot, cover with the water, and bring to a gentle boil. To serve, place a generous scoop of rice in each bowl along with some of the squash and turnips. Serves 4. Prep time: 10 min - Cook time: 15 min

Creamy Broccoli and Kale Soup Our bodies are really good at telling us when we need to slow down. It seems to me that our minds that are the problem… always thinking about what’s next, planning our to-do list, or scheming about some big project. This week my body has been telling me that it’s time to slooow down. I’ve definitely been pushing myself hard the last six weeks and after waking up with the beginning of a cold, I am finally listening to what my body needs. Regardless of what you think your body needs right now, I think your body needs this soup. It is best served with sprinkle of salt and pepper over the top and a squeeze of lemon juice. Creamy Broccoli and Kale Soup Author: Sonnet Recipe type: Soup Serves: 4 Ingredients 1 Tablespoons olive oil1 medium yellow onion, diced2 garlic cloves, minced4 cups vegetable stock1 bunch broccoli, chopped (6 cups)½ bunch kale, chopped (4 cups)2 Tablespoons tahiniCoarse sea salt and freshly ground black pepper1 lemon, cut into wedges Instructions You may also like...

Holiday Soup For The Soul Before we get to this incredible soup, there are a couple things I need to get off my chest. 1) Eric and I have lots of nicknames for each other. Two of our favourites are: ‘Pinky’ and ‘The Brain’. Remember that show? Depending on the day, we fight over who is Pinky and who is The Brain. 2) When we are trying to decide what to do at night or on the weekends you can often hear us say to one another, ‘Gee Brain, what do you want to do tonight?’ 3) We also have a special voice just for Sketchie. Eric said (in Sketchie’s squeaky voice), ‘Not impressed’. We are totally normal. Last night, Eric said I could be ‘The Brain’ because I whipped up this amazing soup. I turned Eric, a former non-soup lover, into a soup lover in just over 10 years. Never say never… ;) Holiday Soup For The Soul Print this post! This is hands down one of my all time favourite soups! Inspired by Fat Free Vegan Kitchen. Ingredients: Directions: Heat the oil in a large soup pot. Place your bouillon cube into a medium sized bowl.

Thai-spiced Pumpkin Soup Recipe This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick. The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. Keep in mind that different Thai curry pastes have differing strengths. Preheat the oven to 375 degrees and place the oven racks in the middle. Carefully cut each squash/pumpkin into halves (or quarters). Serves six. Print Recipe

Delicious Vegan Chili Good evening! Brrrrr… is FREEZING outside again today! The winds were super high (40-50 km/hr) and it was just blistery outside. I think it only got to 5C today. Eric and I bundled up and braved the cold for a quick bike ride. It sure looked nice outside though… We both had to wear two sweaters and a jacket and we were still freezing! We managed to squeak out a speedy bike ride, despite wanting to turn back several times. The bike ride: Time: 26:20 mins Distance: 4.40 miles Avg speed: 10 mph Max speed: 17.4 mph Ascent: 301 feet We did a combo of road and trail once again. Our hands were FROZEN and red and my toes were starting to go numb when we returned! Crazy, that just a few days ago it was 26C. However, it was energizing (once it was all over!) I forgot to mention to you guys, I have been using a new mantra when I swim lately! So lately I have been repeating a mantra in my head: ‘You are strong, you are powerful, you are capable. Delicious Vegan Chili Adapted from Maintenance with Ashley.

Spicy Bean Chili with Quinoa and Kale I got back from California (Earthbound Farm is amazing, posts soon to follow), and it was suddenly autumn in Milwaukee. Dark in the mornings, dark in the evenings, a little bit chilly/rainy/gray overcast skies. Some of the leaves are turning colors already, and I can’t believe it’s October. Which is a good thing, I think, but the transition was a little too quick for my taste. Regardless, this kind of weather is the impetus for food like this. This is an adaptation from one of my early posts from the blog. Here’s to sweaters, boots, scarves, pumpkins, hot chocolate, and lots and lots of chili. Spicy Bean Chili with Quinoa and Kale Servings: 6-8 Ingredients 3 tablespoons canola oil 1 medium onion, chopped 1 red bell pepper, seeded and chopped 8 cloves garlic, minced 1 tablespoon ground cumin 3 tablespoons chili powder 1/4 teaspoon cayenne pepper 2 cups water One 28-ounce can fire-roasted diced tomatoes (do not drain the tomatoes) 1 teaspoon dried oregano 1 tablespoon brown sugar 1 cup cooked quinoa 1.

Green Curry Porridge Recipe I thought I'd share another QUITOKEETO lunch with you today. This one in particular was a stand-out. It went something like this: a boisterous green curry porridge made with pan-toasted brown rice, spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It's the kind of bowl that keeps you warm, and full, and happy - inside-out. I spent most of last week preparing for a shop update. One shipment I was particularly excited about was from India. 1. There's also this playlist. You can use sorrel here when you come across it in place of the spinach/lime juice. To a large pot over medium heat, add the olive oil, lemongrass, garlic, coriander, and rice. In the meantime, combine the coconut milk, ginger, serrano chile, cilantro, green onion tops, sorrel, and remaining 2 teaspoons of salt in a blender. Serves 4-6. Prep time: 10 min - Cook time: 55 min Print Recipe