Curry Coconut Soup with Spinach & Rice
Serves: 4 people
8 cups of water
1 tablespoon salt
1 cup of white or brown rice
1 tablespoon extra virgin coconut oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass
1 teaspoon ginger, minced
2 tablespoons curry powder (ground turmeric, cumin, coriander, crushed red pepper flakes, cinnamon, salt, pepper, mustard seed for example)
1 tablespoon honey (or maple syrup or coconut sugar)
1 can (BPA FREE) coconut milk OR MAKE YOUR OWN HERE:
2 tablespoons of fresh lime juice (one large lime)
1/4 cup fresh cilantro, chopped
1 cup of fresh spinach leaves
1. In a medium pot cook the rice as per instructions on the packet. When done, drain and set aside.2. In a large pot bring the water and salt to a boil. While the water comes to a boil, heat the oil in a large saucepan and add the garlic, lemon grass and ginger. Stir and cook for 1 minute. Add the curry powder and cook for another 30 seconds. Add this mixture to the boiling water and reduce heat to medium.
3. Stir in the honey, coconut milk, lime juice, and cilantro. Allow to high simmer for 20 minutes.
4. If you want a chunky soup serve it as it is. If you want a smooth soup like you see above in the photo, take the soup out of the pot and blend in a high speed food processor like the VITAMIX for 5 minutes or until completely smooth.
5. Serve into bowls and add 1/4 cup of rice to each soup. Then prinkle 1/4 cup or handful of fresh spinach in each one. Sprinkle with curry powder and serve!
+ Super high in Vitamins, Minerals and Nutrients
+ High in anti-oxidants
+ Accelerates weight loss
+ Calming and can be used to help with depression and anxiety
+ High in protein
+ Gluten Free
+ Vegan / Plant based
+ Immune boosting, can help heal a cold
+ Coconut milk
+ Brain food
*** Always choose ORGANIC, local and seasonal whenever possible.
This recipe was created by Liana Werner-Gray.
Photo thanks to Rock’n Raw Photos – Raw and Unedited
This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved