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Coconut Curry Carrot Composition

Posted on September 20, 2013 at 12:00 AM

I haven't updated my food blog in a while as I've been busy with some other projects


I have a client with a very restrictive diet who has been trying to move more vegetables into his diet.  Tonight's inspiration are carrots.  The result was so fantastic I have to post it. 

This item is available fed-exed in a sealed jar for 2.50 a serving, or please, make it yourself!


Add 1 cup raw cashew

5 sliced carrots with a bit of the top to

3 T olive oil

2 T coconut oil

l1 t each turmeric, cayenne, ginger, 2t cumin and 1/2 t salt (or less) which have been tempering.  


Add 16 oz coconut water (with or without pulp) and 1.5 cups coconut milk (organic, please!). 



Add 3 cups of water or low-sodium (homemade!) broth. 



Simmer on medium high heat for 15 minutes or until the carrots are soft enough to blend with a stick blender. 


2 minutes before blending, add 1/4 cup fresh basil leaves (that you grew yourself!).


 .Serve in cups or bowls with some small diced cucumber on the side.

.this is a very rich soup that can double as actual curry over brown rice.  It is rich in fat and protein and good for a person transitioning from a heavy meat/dairy diet.  It's a very satisfying vegan dish.   Serves 8+.



Hearty.    Give it a try. 













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