Curried Squash Soup with Mung Beans |
Curried Squash Soup with Mung Beans
2 T. olive oil
1 small onion, chopped
6 large cloves of garlic, chopped
ingredients |
2 tsp. ground ginger
1 tsp. ground black pepper
1/2 tsp. cayenne pepper, optional
2 (15 oz.) cans organic pumpkin
1 (15 oz.) can organic squash
1 (13.5 oz.) can organic coconut milk
4 C. organic vegetable stock
2 C. organic plain soy milk
1 C. sprouted mung beans
Mung Beans |
salt, to taste
In a large soup pot, heat the olive oil, onion, and garlic over medium-low heat for about 5 - 10 minutes, until softened. Add in the curry powder, ginger, black pepper, and cayenne pepper and cook another 2 minutes. Pour in the 2 cans of pumpkin, the can of squash, coconut milk, vegetable stock, and soy milk. Increase the heat and bring to a boil. Add in the mung beans and the squash, reduce to low heat, and simmer for about an hour. Add salt to taste, and serve.
Makes 6 - 8 large servings.
Adding the spices |
Bringing to a boil |
Ready to serve |
Dinner is served |
great with some homemade beer bread on the side |
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