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Sara’s Savory Vegetable Almost-Curry Coconut Soup

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Sara’s Savory Vegetable Almost-Curry Coconut Soup

This soup is a real belly-warmer. It’s cozy and hearty and a little exotic, just like Uncle .

The recipe listed makes about 12-15 bowls but you won’t have to freeze any of this- it’ll be gone. Even the kids will like it! (I’m eating some right now…)

What You Need:

  • 1 X-large yellow onion, cut into large chunks
  • 3/4 of a 2Lb bag carrots, cut into large chunks
  • 1 package celery hearts, cut into large chunks
  • med head cauliflower, Cut into large florets
  • 8 oz can bamboo chutes, drained
  • 8 oz can water chestnuts, drained
  • 1 14oz can unsweetened coconut milk
  • 29 oz can garbanzo beans (thoroughly rinsed)
  • 1 C sprouted green lentils (thoroughly washed)
  • 1/4 C ea fresh chopped parsley and cilantro
  • 1 teaspoon each:
  •             -garam masala
  •             -cumin
  •             -pepper
  •             -ground ginger
  •             -thyme
  •             -garlic powder
  •             -turmeric
  • kosher or sea salt to sauté
  • 3 TBSP Better Than Bullion vegetable bullion and enough water to cover veggies with 1” margin (yep, this is how I cook!)

What You Do:

  1. Saute onion in salt until tender and translucent
  2. Add carrots, cauliflower and celery and saute until tender (putting the lid on to steam speeds up the process)
  3. Add water chestnuts, bamboo chutes, beans, coconut milk, water, bullion and spices and bring to boil
  4. Add sprouted lentils and lower to a simmer for about 15 minutes
  5. Add fresh herbs and turn heat off to let the herbs wilt






*Soup is always better the second day, so feel free to make this the night before you plan to enjoy. (Good luck not having 2 bowls right away!)





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