Curried Lentil Soup
1/2 large yellow onion, chopped
2 cloves garlic, smashed
3 stalks of celery, chopped
1 large (I mean huge!) carrot, chopped (2 smaller ones will do)
1-2 tbsp coconut oil
1/2 tsp ground ginger1/4 tsp ground cardamom
1/2 tbsp turmeric
1 tbsp yellow curry powder, add more if you want a stronger curry taste
8 cups water
1 tbsp white miso paste
2 cups rinsed, preferable sprouted, lentils
Celtic sea salt, to taste
Almond milk, to thin
Pepper, to taste
Spinach to garnish, shredded by hand
Asiago cheese to garnish, grated

Saute the onion, garlic, celery and carrot in the coconut oil in a large soup pot. Once the onions and celery are soft add the ginger, cardamom, turmeric and curry powder. Lightly saute for a couple minutes, then add the water, miso paste and lentils. Stir. Bring to a boil. Boil for 5 minutes then reduce heat and let simmer for approximately 45 minutes, until lentils are soft. Remember you had packed your immersion blender up. Search through boxes to find which one it was hidden in. Blend your soup till it's (mostly) smooth. Salt and pepper to taste. The miso should take care of the majority of it's salt needs but I found mine needed a bit more. Add almond milk to thin if needed. I added about 1/2 a cup. Serve with shredded spinach and some grated asiago cheese.

And I love curry soups so I wanted to share this recipe I posted last November, as well, on my old blog. This will be made again shortly. I am in soup mode.

Pumpkin and Mushroom Curry Soup
1 small "pumpkin pie" pumpkin, approximately 6 inches tall and 18-24 inches around
(This was about 4 cups of pumpkin I would guess.)
1/2 - 1 whole small organic white onion, chopped
1 tbsp coconut oil
24 ounces of organic veggie broth
2 tsp nutmeg
2 tbsp curry powder
2-3 pinches of pink salt (sea salt works also)
1/2 tbsp raw organic honey
8 ounces of sliced organic baby portobella mushrooms
1 1/2 cups unsweetened almond milk
fresh ground pepper to taste

Quarter, "de-pulp" and de-seed the pumpkin. Roast in the oven at 350 degrees for 40 minutes. Sauté onion in coconut oil until soft and a bit caramelized in a large pot. Once pumpkin is done scoop out the flesh and transfer into the pot with the onion. Add the veggie broth, nutmeg, curry powder, salt and honey. Bring to a low boil then let simmer while you chop the mushrooms. Before adding the mushrooms puree the soup with an immersion blender (or regular blender if you don't have an immersion blender but just transfer back to the pot when done). Add mushrooms and milk to soup and let simmer until mushrooms are soft. Mix in fresh ground pepper and enjoy!

Peace and Love.

Katelyn