Carrot Curried Soup With Toasted Seeds


Carrot Curried Soup With Toasted Seeds
Carrot Curried Soup
1 lb carrots cone #3
3 cups vegetable broth
1 can coconut milk
2 tbsp olive oil
1 large shallot, sliced
2 garlic cloves
2 tbsp ginger cone #1
2 tsp curry powder
2 tsp fresh lemon juice
sea salt, to taste
Toasted Seeds (Garnish)
¼ cup quinoa
¼ cup raw pumpkin seeds
½ tsp ground cumin
½ tsp chili powder
½ tsp sea salt

1 tsp avo oil
Heat oil in a medium saucepan over medium heat.
Add shallots, garlic and ginger and cook until fragrant.
Sir in curry powder and salt.
Add carrots and broth, increasing the heat. Medium click low about 20 minutes.
Process the soup in a blender.
Return the soup to a saucepan over medium heat.
Stir in coconut milk.
Taste and adjust the seasoning with salt and add lemon juice.
For the toasted seeds, you need to pre heat a frying pan until you can feel the heat by placing your hand just above the pan. Add quinoa and stir constantly until it starts to pop. Add the pumpkin seeds and toast for another 2 minutes
Turn the burner off and add the spices. Stir until well mixed. Sprinkle the seed over the soup and serve.

Cilantro Salad

Cilantro Salad
3 bunches of cilantro chopped stems included
3 cups spinach
1/4 cup  toasted sesame oil
1/4 cup rice seasoned  vinegar
Tamari to taste
1/4 cups chopped candlenuts or macadama nuts 

Toss all ingredients together and serve
Add more sesame oil if needed.

Sambal Goreng Tempeh

Sambal Goreng Tempeh
1T avo chili oil
1lb alive and healing tempeh
5 cloves garlic
3 spicy chilies stemmed and seeded
2 cups chopped plum tomatoes
salt to taste
tamari sauce to taste
2 T.  tomato paste

Heat skillet over medium high heat, saute tempeh until golden brown
puree garlic chilies tomatoes and salt in food processor . saute mixture until fragrant, add in tempeh and stir until coated well.