|Title:||Harvest Moon Soup|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
2 T olive oil
1 yellow onion- diced
2 carrots- scrubbed and chopped
1 large celery stalk- chopped fine
1/2 t fennel
1 to 2 t curry powder
3 medium yukon gold potatoes- peeled and cut up
1/2 head cauliflower- cored and chopped into bite-size pieces
White pepper- freshly ground
1 can (14 oz.) coconut milk
|Directions:||In a heavy soup pot, heat the olive oil over medium heat and saute the onion, until soft. Add the carrots, celery, and spices and stir, cooking for 2 minutes. Add in the potatoes, cauliflower, sea salt, white pepper and enough fresh water to cover the vegetables completely. Bring to a boil, lower the heat, and simmer for 1 hour. Check the water level from time to time, making sure that the vegetables are always covered. Add a little water if necessary.
When the vegetables are tender, ladle the soup into a blender, reserving about a cup of the vegetables pieces in the soup pot. Cover the blender and puree the soup for 3 to 4 minutes, until it is smooth and creamy. Add the puree back into the pot with the vegetable pieces, stir in the coconut milk and heat through on low heat for another 10 to 15 minutes. Serve in bowls with a basket of muffins and a plate of salad greens.