Sunday, October 28, 2007

Thai Coco-Veggie Soup

From what I've heard, really classic Thai dishes attempt to represent all possible ranges of palate experience with taste and texture: salty, sour, sweet, crunchy, creamy, spicy, cooling! While this is a HUGE challenge for any cook, I think that you will find the following Vegan take-off of a Thai Coconut Veggie Soup achieves this pretty well-- toss in some peanuts before serving to add 'crunchy'. Most of the ingredients you will have in your kitchen already, but there are a couple of surprises that you might want to go out and purchase for your continued foray into the exotic!

Thai Coco-Veggie Soup


* 1 medium, organic onion, diced
* 2 red bell peppers, diced
* 3 cloves organic garlic, minced
* 1 organic carrot, sliced (Rainbow carrots are a great choice)
* 1 can chickpeas or sweet green peas (organic, please)
* 4 tbsp Virgin Coconut Oil
* 1/2 tsp cumin
* 1/2 tsp coriander
* 1/4 tsp cayenne
* 2 1/2 cups diced tomatoes
* 1 cup coconut milk
* 1 cup organic peanut butter (make your own in the Vita-Mix)
* 1/2 cup vegetable broth
* juice from 3 limes
* 1 scant tsp Celtic Sea Salt
* 1/2 cup fresh chopped basil
* 2 drops of  Lemongrass Essential Oil

Sauté in Virgin Coconut Oil (VCO): the onion, peppers and garlic in a large pot until onions are soft, about 3-5 minutes.

Add the remaining ingredients, except for the basil and Lemongrass essential oil, and bring to a simmer. Allow to cook over low heat for one hour.

Pour about 1/2 of the soup into the Canister of the Vita-Mix and carefully position the two-part lid. Set to Variable, and beginning with the lowest setting, turn the knob slowly until at the highest Variable setting. Then flip into High until the soup is smooth and creamy (this is where you need to make sure the lid is on securely!.)

Fold the creamy Vita-Mix soup into the chunky soup on the stove. Add the basil and Lemongrass Essential Oil to the soup at this time.

Serve immediately!

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