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  • Michelle Schwartz

Curry Soup

3 carrots

1 onion

1 large potato

3 celery stalks

2 Anaheim chiles

1/2 bell pepper

2 garlic cloves, minced

1/2 lime (squeeze the juice)

2 tbsp. coconut oil

1 tbsp. Turmeric

1/2 tsp. each of:

1-2 tsp. sea salt (to taste)

1 can coconut milk

3-5 cups water, according to desired consistency

Over medium heat saute the celery, onion, chiles, carrots, potato, and bell pepper in 1 tbsp. of coconut oil for 3 minutes. For the last minute put in the minced garlic. Add the can of coconut milk and water and bring to a simmer. In another pan, place 1 tbsp. coconut oil and turmeric on low heat for 2-3 minutes. Turmeric's medicinal properties are drawn best in a low heat with oil. Then add all the rest of the spices. Once mixed, add to the vegetables and coconut milk mixture. Let simmer until the potato and carrots are soft and the flavors have had a chance to blend well (about another 5 minutes).

This can be served over cooked quinoa, brown rice, fresh spinach, or served as a soup. Enjoy on a cool day! Serves 5

You may use dried bell peppers and dried minced garlic if fresh is not available. Just use a little less of the dried because dried herbs and spices are a little more concentrated than fresh.

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