Easy Thai Pumpkin Soup

Posted by on May 23, 2011 in Gluten-Free, Recipes, Soups, Vegan, Vegetarian | 0 comments

Easy Thai Pumpkin Soup Ingredients: 1 large yam, cut into thick circles 1 small sugar pumpkin or butternut squash, halved and seeds removed 1 tablespoon Thai red curry paste 1 can organic coconut milk unrefined sea salt and pepper to taste hot water to achieve desired consistencey Directions: Preheat oven to 400 F. Place yam circles and squash (cut side down) onto baking stone or greased roasting pan. Roast until soft, about 30-45 min. Scoop out pumpkin or butternut squash (discarding skin) into a large stock pot....

Read More

Apricot Lentil Soup

Posted by on May 23, 2011 in Gluten-Free, Recipes, Soups, Vegan, Vegetarian | 0 comments

Apricot Lentil Soup Ingredients: 3 tablespoons organic extra virgin olive oil 1 onion, chopped 2 cloves garlic, crushed 1/3 cup dried, non-sulfured apricots 1 1/2 cups red lentils 5 cups chicken stock (or vegetable stock to make vegan) 3 roma (plum) tomatoes – peeled, seeded and chopped 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme unrefined sea salt to taste ground black pepper to taste 2 tablespoons fresh lemon juice Directions: Saute onion, garlic, and apricots in olive oil. Add lentils and stock and...

Read More