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Curried French Lentil Soup with butternut squash and carrots


photo-15Spices: Cumin-Coriander blend, turmeric, and paprika or cayenne for heat

Sizzle the spices in a little ghee or coconut oil.
Add grated ginger, garlic, and diced onions. Let the aromas work their magic for a few minutes. Add diced veggies and saute for a couple of minutes.

Wash the lentils and add in with enough water to cook.
Bring to a boil and cover. Simmer and cook for 45 minutes to an hour till the lentils are done!
Add salt to taste, garnish with fresh herbs.

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Curried Kuri & Apple Soup

Curried Kuri & Apple Soup

Curried Kuri & Apple Soup

Pre-heat an oven to 375F.
1 Kuri squash, peeled, seeded, and diced
2 apples peeled, seeded, and diced….tart to sweet – take your pick and experiment
1 small sweet onion, peeled and diced

In 2 tablespoons of ghee heated in a small skillet, add the following:
1 tablespoon cumin-coriander powder
1 teaspoon each of fresh grated ginger and garlic
1 teaspoon turmeric
1 teaspoon paprika – I used 1/2 spoon each of powdered Ancho chile pepper and a mild Hungarian paprika

Shut off the heat and let the spices sizzle for a few minutes. In the meantime, toss the squash, apples, onions, and salt + pepper to taste in a large bowl; add in most of the spiced ghee and toss to coat. Pour into a cookie sheet pan in a single layer and roast the veggies for 45 minutes.

Puree when cool with a little warm water to a creamy consistency. I used 1/2 cup of unfiltered, unsweetened apple juice (Trader Joe’s has some) along with a cup or two of water.

Drizzle with spiced ghee and dig in!!!