Curried Sweet Potato Soup

Curried Sweet Potato Soup

Thanks to one of our new clients, Lisa N, who shared this tasty recipe with us!!!

FLAVORFUL CURRIED SWEET POTATO SOUP by Dr. Daryl Gioffre

Serves 4

INGREDIENTS
1 tbsp. coconut oil
1 1⁄2 inch piece of ginger, sliced and crushed
4 cloves garlic, minced
Zest and juice of one lime
2 tsp. curry
3 sweet potatoes, peel removed, and cut into 1 inch pieces 1 15 ounce can of full fat coconut milk (organic preferred – I use Native Forest)
2 cups filtered water
1⁄2 bunch cilantro, chopped

DIRECTIONS
Heat coconut oil in a large saucepan over medium heat.

Add ginger and garlic, lime zest and cook until slightly browned, about 3-4 minutes. Add curry and cook until fragrant – about 1 minute.

Add sweet potatoes, coconut milk and water. Bring to a boil, reduce to low and simmer, covered, for 25 minutes.

Turn off heat and leave on stove for 1⁄2 hour to allow flavors to meld.

Puree soup in blender or food processor. Garnish with chopped cilantro and lime juice.

Enjoy!

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Curried Lentil Soup

A Recipe with some VIBE:
Curried Lentil Soup
Recipe by Molly Wizenberg From www.bonappetit.com

This isn’t your typical lentil soup recipe. Curry powder gives it a flavor boost, and velvety puréed chickpeas add body and creaminess without cream.  

Ingredients
6 SERVINGS
3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

Preparation
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
Recipe by Molly Wizenberg
Photograph by Elinor Carucci
Nutritional Content
One serving contains: Calories (kcal) 289.2 %Calories from Fat 37.9 Fat (g) 12.2 Saturated Fat (g) 3.4 Cholesterol (mg) 10.0 Carbohydrates (g) 35.6 Dietary Fiber (g) 9.0 Total Sugars (g) 3.5 Net Carbs (g) 26.5 Protein (g) 11.1 Sodium (mg) 30.4

 

http://www.bonappetit.com/recipe/curried-lentil-soup