This no-cook soup provides a healthy serving of daily vegetables, but blending them makes for a rather unfortunate color. That’s why it’s good to fill the center of the table with bowls of various garnish ingredients (see below), then let everyone decorate their own portions.

* CREAMY CURRY SOUP

4 or 5 dry-pack sun-dried tomatoes

4 cups filtered water

3 medium carrots

1 to 2 medium jalapeño peppers

1 red bell pepper

1 Fuji apple

2 or 3 ripe avocados

1/2 lemon

2 to 3 teaspoons mild curry powder

Cayenne pepper

Garlic powder

Fleur de sel or flaked sea salt, for garnish (optional)

Chunks of avocado, toasted spiced pecans, cold rice noodles, pomegranate seeds and/or blueberries, for garnish (optional)

Coarsely chop the tomatoes and place in a medium bowl; cover with 1 cup of the filtered water; soak while you prep the other fresh ingredients.

Trim and peel the carrots and cut them into small chunks to equal about 3 cups. Place in the blender. Stem and seed the jalapeño (to taste) and the red bell pepper, then coarsely chop them and add to the blender. Peel and core the apple, then cut into chunks and place in the blender.

Cut the avocados in half; discard the pits and peels, then add the avocado flesh to the blender. Squeeze a tablespoon of lemon juice into the mix, then add curry powder to taste (starting with 1/2 teaspoon).

Add the coarsely chopped tomatoes and their soaking liquid to the blender along with the remaining 3 cups of water. Purée on low, then medium-high, speed until smooth.

Season with cayenne pepper and garlic powder to taste, then purée to incorporate. Taste, and adjust by adding curry powder and/or lemon juice as needed.

Divide among individual bowls; if desired, sprinkle with the salt and garnish with any combination of the garnishes listed above. Serve immediately.

Serves: 4 (About 7 1/2 cups)

Nutrition information per serving: 220 calories, 3 grams protein, 22 grams carbohydrates, 15 grams fat (2 grams saturated), no cholesterol, 80 milligrams sodium, 10 grams dietary fiber, 9 grams sugar.

Adapted from a recipe by Bradley Wellness, health and wellness consulting firm in Bethesda, Md.

Source : http://www.northjersey.com/food_dining/vegetarian_recipes/127717738...

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