Autumn is upon us and soon winter will greet us with a chilly kiss! Around this time of year (and all year around if I'm being honest), I love cooking up all different kinds of soups! Although I am all about fruit eating for amazing health, detox and healing, sometimes it's okay to cuddle up with a bowl of warm soup! Soups are one of my favorite foods and why I am not a 100 percent raw-foodist year round. Although my diet is predominately raw, I still like to incorporate warming foods like soups and vegetables to achieve a balance when I am not detoxing my body. When you have detoxed as much as I have over the years, recipes like these are a winner!
Today I share with you one of my absolute favorite soup recipes. Coconut Curry soup! I have adapted this recipe from Minimalist Baker's blog. :) This recipe is great to have with some rice or quinoa on the side. As always, add the veggies you like and have on hand! Get creative! The end result will be deliciousI You guys are going to love this recipe!
Here are the ingredients:
For the Curry:
1 Tbsp coconut oil
1 small onion, diced
4 cloves garlic
1 Tbsp fresh grated ginger
1/2 cup broccoli florets
1/2 cup yellow bell pepper
1/2 cup celery
1/4 cup diced tomato
1/2 cup potato
1/2 block of cubed tofu
1 Tbsp red vegan curry paste
1-2 Tbsp curry powder
optional: Pinch cayenne
1 14-ounce can of light coconut milk
1 cup veggie stock
Sea salt and black pepper to taste
For the Coconut Rice:
1 14-ounce can of light coconut milk
2 cups of jasmine rice
1 1/2 cups of water
1 tsp pink Himalayan salt
optional: 1 tsp coconut sugar
Toppings When Serving:
Fresh lemon juice
Cilantro, mint, and/or basil
Instructions:
If serving the curry with coconut rice, get a medium sized pot and start rinsing the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, pink Himalayan salt, and coconut sugar. Put on high heat and bring to a boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for 5 minutes. The rice is then ready to serve!
To start the curry recipe, heat a large saucepan to medium heat and add 1 Tbsp coconut oil. Add the diced onion, chopped garlic, grated ginger, celery, and a pinch of salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
Add the curry powder, cayenne, veggie stock, coconut milk, a little more salt and stir. Add the broccoli, bell pepper, diced tofu, and cubed potatoes. Bring to a simmer then reduce heat slightly and continue cooking for 10 minutes.
Add the tomatoes in the last 5 minutes so they don’t overcook.
Taste and adjust seasonings to your liking.
Serve over the coconut rice and garnish with fresh lemon juice and fresh herbs! Enjoy!
Let us know if you enjoyed this recipe and what other vegan recipes you would like to see from Spiritrawpical Healing! :)