Curry coconut soup

9:22 AM, Nov 5, 2009   |    comments
  • Share
  • Print
  • - A A A +

Curry contains turmeric, an ancient spice that leading cancer researchers are studying to see if it can help prevent and possibly cure cancer. 

People in India eat at least 3 teaspoons a day. It's one of the reasons doctors believe India's cancer rate is 10 times lower compared to the United States.

My husband and I love to eat this easy soup from the Whole Foods Market Cookbook.

You can add more turmeric/spice if you want an extra kick! 

The coconut base mixed with spices and a lemon zing will make it one of your favorites too!

Here's what you need:

1 cup dry (washed and rinsed) mung beans (easy to digest too)

5 cups vegetable or organic chicken broth

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon curry powder

1 teaspoon garam masala (ok, if you leave out)

4 teaspoons oil (I like raw coconut oil)

1 medium red onion, thinly sliced

3 cloves garlic minced

2 large tomatoes chopped

1/8 cup minced fresh ginger (or more)

1 small serrano pepper, thinly sliced

1 cup coconut milk (lowfat works too)

1/2 cup minced fresh cilantro

Sea salt

Juice of 1 lemon

Simmer your mung beans in broth until tender (30 minutes).

Combine turmeric, cumin, curry and garam masala. Set spices to side.

In a large pot, heat cooking oil over medium high heat. 

Saute' onion until golden brown.

Reduce heat to medium low, add garlic, tomatos and ginger. Saute for 1 minute.

Add spices and serrano pepper. Saute for 1 minute. 

Add the beans and liquid to the pot with the vegetables and spices. Add coconut milk. Simmer the soup uncovered for 15 minutes over low heat.

Stir in cilantro and sea salt.

Squeeze fresh lemon juice right before serving. 

Heather Van Nest

Most Watched Videos