Wednesday, April 11, 2012
Slow Cooker Vegan Coconut Curry Soup
I had a great day today with my Monkeys! For those of you that don't know, Monkey club is a group of ladies I hang out with. We call it the monkey club because of an old story about monkeys. When you put a new female monkey in a group of monkeys, The females flock to her, groom her, take her in, but the men go to a corner. It is just what we decided to call our once a week gathering. The Monkey Club. Just us crazy fun ladies. What do we do? Whatever we wish. Sometimes it is laying by the pool. Other time it is cooking and baking in the kitchen. We go out to eat sometimes, get our toes done, go on shopping trips. One of my Monkeys just got back from a trip to wine country in Solvang/ Paseo Robles area. So she came over to share her goodies with us ladies. It was a hot sunny day and we sat out back with a cocktail and chatted about her trip and upcoming events we will be going to. Just a great day.
Knowing my Monkeys were coming over in the afternoon, I got up and started on this soup in the morning. Figuring I would not have much time to cook later. I am so glad I did. When my family was ready for dinner, I had everything ready.
This is an extremely delicious soup. Low calorie and full of nutrients. Not to mention extremely easy to make. Enjoy!
Crockpot Gluten Free Vegan Coconut Curry Soup
adapted from a Kitchen Muse
1 large sweet onion, chopped
2 TBSP green curry paste
4 garlic cloves, minced
1 TBSP minced fresh ginger
1 jalapeno, minced
3/4 cup chopped english peas shelled
1 cup sliced mushrooms
3/4 cup carrots sliced thin
8 cups chicken broth
2 14-oz. cans coconut milk
2 TBSP gluten free soy sauce -or- braggs amino acids
1 TBSP curry powder
3 TBSP agave nectar
1 TBSP tumeric
1 can hearts of palm
1 can bamboo shoots
1/4 c. freshly squeezed lime juice
2 green onions, thinly sliced
1/4 c. chopped fresh cilantro
Salt and Pepper to taste
1 lime, cut into wedges for garnishing
Add all but the last 5 ingredients to a large crockpot and gently stir to blend in flavors.
Cook on low for 6 hours, or high for 3 hours.
Before serving, stir in lime juice.
Season with salt and pepper to taste.
Garnish with green onions, and cilantro.
Serve as is, or over cooked basmati rice or rice noodles. Or you can serve it as a base broth with your protein dish.
Serve with lime wedges for a fresh squeeze of juice.
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