3-4 small carrots (4 ounces)
6 ounces green beens
4 tablespoons raw or organic butter
1 1/3 cup finely sliced shallot or onion
2 cloves of garlic finely chopped
1 cup cashews roughly chopped
1 teaspoon grated fresh ginger
Sea salt and pepper to taste
3-4 cups of vegetable broth or filtered water
- Cut carrots and green bean into small pieces. Steam for 10-15 minutes or until tender.
- Meanwhile melt the butter in a frying pan on medium heat. Lower the heat, add shallots (onions) and keep stirring until the shallots start to caramelize (about 10 minutes). Toss in cashews, garlic and ginger and keep stirring on low heat for another 5 minutes.
- Puree carrots and green beans in a blender with vegetable broth or water.
- Transfer to a pan and simmer for 5 minutes. Season with sea salt and pepper to your taste. Mix most of the shallot and cashew mixture into the pot and save the rest for garnishing.
2-3 tablespoons coconut oil
1 onion thinly sliced
2 cloves of garlic finely chopped
4 cups organic chicken or vegetable broth
Sea salt and pepper to taste
1/2 teaspoon turmeric powder
1/2 cup dry baby lima beans
1 cup sweet potato cut into small cubes
1 jalapeno pepper seeded and cut into 8 pieces
1 stick cinnamon (preferably Sri Lankan)
4 cups of kale, central vein removed and cut into small pieces
1-2 tablespoon(s) fresh lemon juice (optional)
- Saute the onion in coconut oil for 3-4 minutes in a small to medium pot. Add garlic and stir for another 1-2 minutes.
- Toss in lima beans, and stir. Then pour in the broth and season to taste with salt and pepper. Add jalapeno pepper and cinnamon stick, cover and let the beans cook for 20 minutes.
- Add sweet potato and turmeric and simmer for another 20 minutes or until the sweet potatoes are tender.
- When the soup is almost ready add kale and simmer for another 3-4 minutes.
- Remove the cinnamon stick and jalapeno pepper at the end.
- Serve in a bowl and add lemon juice if desired.
3-4 medium carrots cut into 2 to 3-
inch pieces
1 zucchini diced into 2 to 3-inch
pieces
5-6 asparagus spears cut into
smaller pieces
2 cloves of garlic
1 and 1/2 inches of fresh ginger cut in half
4 cups of organic vegetable or
free-range chicken broth
1 and 1/4 cups coconut milk
1-2 teaspoons curry powder
Or 1/2 teaspoon turmeric powder
1 teaspoon mixed dried herbs
Sea salt and pepper to taste
- Put carrots, zucchini, asparagus, garlic and ginger in Vita-Mix or a high speed blender. Add 2 cups of broth, liquefy
- In a medium pan mix vegetable puree, coconut milk, the rest of the broth, curry powder, herbs, sea salt and pepper. Bring to a boil, lower the heat and simmer for 10-15 minutes.
