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I’ve been working on this Curry Soup recipe for a while, and I do believe I’ve got it right!  It is so very creamy and delicious.  (NSNG = No Sugar, No Grains)

It is mildly spicy, so if you need to kick it up a notch, then add some crushed red pepper flakes to your individual soup bowl, or else experiment with adding some Thai chilies to the simmering soup itself.  (I’m usually afraid to over-spice the soup so I tend to err on the side of mildness!)

This recipe makes about 9 pints.  Have some for dinner and freeze the rest in pint jars!

Here are some notes about a few of the ingredients.  Once you get these items, you’ll be able to make this recipe again and again!

Garam Masala is a blend of Indian cooking spices.  I get mine from the bulk spice section of my food Co-op.  The blend includes cardamom, cinnamon, cloves, cumin, pepper and coriander.

Medium Yellow Curry Powder is a spice blend that I have from the Savory Spice Shop.  It contains coriander, turmeric, ginger, fenugreek, anise, cumin, Saigon cinnamon, black pepper, regular yellow mustard, cayenne, mace, and cardamom.

Red Curry Paste (from Thai Kitchen) contains red chili pepper, garlic, lemongrass, galangal (thai ginger), salt, shallot, spices and kaffir lime.

Ginger Juice (from The Ginger People) is a convenient way to flavor soups with ginger.  I just don’t like to hassle with fresh ginger.  And, I guess I prefer ginger juice to powdered ginger.

Natural Value Coconut Milk, in the BPA-free can, is the brand of coconut milk I buy.  It does not contain guar gum like some other brands do.

Curry Soup with Cashews, Toasted Pumpkin Seeds & Unsweetened Coconut Shreds

Curry Soup with Cashews, Toasted Pumpkin Seeds & Unsweetened Coconut Shreds

INGREDIENTS:

1 T coconut oil

4 garlic cloves, minced
1 onion, chopped
1 orange or red pepper, chopped
2 carrots, chopped in discs
2 celery stalks, sliced on the diagonal
1 large sweet potato, peeled and cubed
30 button or crimini mushrooms, sliced
1 zucchini, chopped (*keep separate from the other veggies)

1 t fenugreek seeds
2 t Garam masala spice blend
2 t medium yellow curry powder

4 C water + 2 t veggie broth powder (Vegebase)

3 t ginger juice (The Ginger People)
2 t Red Curry Paste (Thai Kitchen)
15 oz diced fire roasted tomatoes
15 oz tomato sauce

15 oz (cooked) garbanzo or great northern beans, rinsed
13.5 oz coconut milk (without guar gum) (Natural Value)

For Garnish:
Cashews or peanuts
Toasted pumpkin seeds (Bake at 300 degrees for 10 minutes.)
Finely shredded unsweetened coconut
Crushed red pepper flakes

ASSEMBLY:

  1. Heat the oil and the fenugreek seeds in a large soup pot on medium heat.
  2. Gradually add the veggies except for the zucchini.  (The zucchini will turn to mush if you let it simmer for the whole time.  The zucchini will be added to the soup in the last 5-10 minutes of cooking.)
  3. Add the spices.
  4. Add the water, broth, ginger juice, and tomato products.
  5. Simmer, covered, for about an hour, or until the potatoes are cooked.
  6. In the last 5-10 minutes of cooking, add the zucchini, beans, and coconut milk.
  7. Portion in wide mouth pint freezer jars.  Makes 9 pints.
  8. Garnish with nuts, seeds and/or unsweetened coconut shreds.
Natural Value Coconut Milk

Natural Value Coconut Milk

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

 

For this batch of dehydrator crackers, I experimented with decreasing the amount of flax.  I wanted to see if the crackers would still hold together if the crackers were mostly made from a vegetable.  I’m always looking for ways to eat more raw cruciferous veggies, so I decided to try cauliflower.

When I spread the wet mixture onto the dehydrator sheet, I wasn’t sure if I’d end up with a too-crumbly cracker or not.  As it turned out, the cracker sheet was very well bonded and actually took a surprising amount of effort to break apart.  I determined that the agave nectar provided a bit of “glue.”  (Mental note filed!)  These are quite spicy, a touch sweet, and definitely cauliflowery!

SPICY THAI CAULIFLOWER DEHYDRATOR CRACKERS

1 3/4 C raw cauliflower, finely chopped with a food processor
1/4 C ground flax
1/3 C water
2 T agave nectar
2 T Thai Kitchen Spicy Thai Chili Sauce & Marinade

Combine the ingredients in a large bowl.  Let mixture sit 1 hour to allow the liquid to absorb into the flax.  Spread the mixture about 1/4″ thick onto 1 ParaFlexx non-stick dehydrator sheet.  Dehydrate at 115 degrees for 4 hours.  Flip the cracker sheet over.  Continue dehydrating until all moisture is absorbed (8+ hours).  Break apart.  If you store the crackers in the freezer, the crackers can be immediately eaten and will stay crispy.

For more dehydrator crackers, see this previous blog post.

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