Ingredients
- 1/3 cup chopped onion
- 2 teaspoons extra virgin olive oil
- 2 cloves minced garlic
- 6-7 chopped carrots
- 3 stalks celery
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon thyme
- 1/4 teaspoon marjoram
- 1/4 teaspoon summer savory
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 2 tablespoons lime or lemon juice
- 1 teaspoon salt
- 3 cups water or gluten free broth
- 1/2 cup coconut milk
Directions
- In a large pot sauté onions with oil until clear. Add garlic and continue to sauté for another 1-2 minutes.
- Add spices, carrots and celery. Cook to coat for 2-3 minutes.
- Add water or broth and cook until vegetables are tender, approximately 20 minutes.
- With a hand blender or using a upright blender purée your soup.
- Return to heat and add milk. Cook until hot.
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