This Indian inspired soup with its aromatic spices is full of immune defense deliciousness. It took less than 30 minutes to prepare this recipe for two.
The ingredients will be pureed in a food processor or with an emulsion blender so the vegetables can be cut into 1/2 or smaller inch pieces. I used my Nutribullet to perform the puree action and it worked perfectly.
1 tablespoon olive oil
1/4 cup chopped yellow onion
1 orange bell pepper
1 carrot, diced
1 yellow bell pepper
1/2 apple, peeled and diced
1 teaspoon fresh ginger root, grated
1/4 teaspoon turmeric
1/4 teaspoon curry
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 cup chicken or vegetable broth
1 cup coconut milk
Juice from 1/2 lime
Salt and cayenne pepper to taste
Minced cilantro for garnish
- Add the olive oil to a saucepan large enough to hold all ingredients. Add the onion and carrot cooking on medium heat until tender.
- Add the remaining vegetables, stock and spices. Cook for an additional 10 minutes or so until the vegetables are soft. Add the coconut milk and lime.
- Puree the ingredients until smooth.
- Salt and pepper to taste. Garnish with cilantro. Add a sprinkle of cayenne to kick it up.