Coconut Curry Soup with Tofu and Vegetables:
Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 carrot, peeled and diced
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- Salt and pepper, to taste
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 block extra firm tofu, cut into small cubes
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
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Instructions:
- Heat the coconut oil in a large pot over medium heat. Add the onion, bell pepper, carrot, ginger, garlic, curry powder, cumin, coriander, turmeric, salt, and pepper. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- Stir in the tofu and peas and cook for another 5 minutes, or until the tofu is heated through and the peas are tender.
- Garnish the soup with cilantro and serve with lime wedges on the side. Enjoy!
Curried Red Lentil Soup with Spinach and Coconut Milk:
Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Salt and pepper, to taste
- 1 cup red lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 cup baby spinach
- Chopped fresh cilantro, for serving
Instructions:
- Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until the vegetables are tender, about 5 minutes.
- Stir in the curry powder, cumin, turmeric, salt, and pepper. Cook for another minute, or until the spices are fragrant.
- Add the red lentils, vegetable broth, and coconut milk to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
- Stir in the spinach and cook for another 5 minutes, or until the spinach is wilted.
- Garnish the soup with chopped cilantro and serve hot. Enjoy!
Lentil and Vegetable Soup:
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 c
- arrot, peeled and diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 1 cup dried brown lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basilSalt and pepper, to taste
- Chopped fresh parsley, for serving
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic and cook until the vegetables are tender, about 5 minutes.
- Stir in the lentils, vegetable broth, tomatoes, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
- Garnish the soup with chopped parsley and serve hot. Enjoy!
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