|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.