I found this recipe at:
and had it a few weeks ago. It’s gluten free, low calories, and easily digestible. It’s a curry, carrot, cauliflower soup.
The recipe is :
“2 to 3 tablespoons extra virgin olive oil or coconut oil
2 small onions (or 1 large one), chopped
1 to 2-inch piece fresh ginger, peeled and coarsely chopped
4 to 5 cloves garlic, peeled and coarsely chopped
2 to 3 teaspoons curry powder
1 teaspoon ground cumin
1 pound carrots, peeled and chopped
1 medium head cauliflower, chopped
6 cups water
sea salt, to taste
Heat oil in a 6-quart pot over medium heat. Add onions and a dash of salt and cook until the onions are soft and starting to change color. Then add the ginger, garlic, and spices and saute a minute more.
Then add the carrots, cauliflower, and water. Simmer, covered, for about 25 minutes. Then puree in batches in a blender until smooth. Add salt to taste. Serve each bowl with a swirl of coconut milk and chopped cilantro for a garnish.”
It’s pretty spicy, so I use a little less curry powder. The soup ingredients reminded me of my moms roasted chicken and curry. That was not as spicy as the soup though. Anyways I altered the ending so that it mixed the two recipes. But it’s way faster than roasting a chicken. The soup fills you up, but it’s not as spicy, and it feels more like a meal.
1/2 cup raisins
1/2 cup to a cup, cooked chicken
While the soup is simmering, chop up two apples and combine them with raisins in a small pan. Add enough water so that the apples/raisins don’t burn, and boil till the apples are soft. When the soup is done, stir in the apples and raisins, then add the chicken. After you serve the soup, add 1/2 tsp. to a tsp. of honey to your bowl.
You should aim for raw, unfiltered, and locally produced honey. When you add it, it will help digest the soup. If you want the soup to be vegan, you don’t have to add chicken either. The rest is just based on personal preference. You can play around with the ingredients till it tastes right to you. And Enjoy!