Thursday, February 4, 2016

Vegetable Curry Soup

I got this idea from a Vitamix Post on Instagram the other day. They had a Carrot Curry Soup. I started to make that, but I didn't have any Vegetable stock. I decided to just tweak the whole soup and it turned out really yummy!

In a Pot on the stove add:
1 Tbsp. Coconut Oil
2 Stalks of Celery, chopped
5 Carrots, Chopped
1 Large Onion, chopped
1 Tbsp. Garlic, minced
Cook for 5 minutes.

Then add:
6 C. water
1/4 C. fresh parsley, chopped
1 tsp. Italian Seasoning
1 Tbsp. Salt
1/2 C. Cashews (Optional)
1 tsp. Curry Powder
1 Tbsp. Lemon Juice
1/2 tsp. Freshly Ground Black Pepper
1 tsp. Turmeric
Cook for 15-20 minutes.
Blend in the blender. (Crack the lid a bit, to release the steam. Put a towel over the top so you don't get burned).

Recipe by:


Serve with Vegan Sour Cream & chopped Parsley or Basil. 

I also served this with homemade sourdough Whole Wheat bread with a mixture of Almond Butter & Raw Honey. Yumm!

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