Friday, May 14, 2010

Coconut Ginger Soup

Because tasting your food is a good thing.
Coconut Ginger Soup
What You Need:
1 can (13.5 oz) Coconut Milk
2 cans worth of water
1/2 tsp Salt
2 tsp Mild Curry Powder
1/2 tsp Black Pepper
1/2 cup thinly sliced Carrot
1/2 tsp Ground Cumin
1/3 cup Sugar
1/4 cup Minced Onion
1 Lime
1 tbsp Grated Ginger Root
1/2 Head Cauliflower
2 tbsp Flour + 2 tbsp Water (dissolve flour in water to make a "milky" mixture)*
*Can Use Gluten Free

Mince the onion and place into a medium sauce pot. with the juice of the lime and heat for 5 minutes.   Add the coconut milk and refill the can twice with water, adding the water to the coconut milk.  Whisk in the ginger, curry, cumin, salt, black pepper, and minced cilantro.  Heat until the soup beings to bubble, add the sugar, and cover.  After 30 minutes, stir in the flour water mix and let thicken.  This will add a slightly velvety texture and is not a step you need to take if you do not want to add flour to the soup.  Serve hot with fresh cilantro and red onion on top.  This soup is spicy but also highly flavorful and is fabulous on a rainy day!  It is also vegan and can be gluten free if you use gluten free flour to thicken!




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