Sunday, April 24, 2011
Carrot Coconut Soup with a side of Greens and Beans
For me, the best meals are unplanned. If I try to plan things out too much, I often choke (sometimes literally). Tonight I made an impromptu dinner and it turned out so great, I had to post.
Carrot Coconut Soup
Carrots, about 8-10 medium, washed with tops cut off
1 can Coconut Milk
pinch each Cumin, Paprika, Coriander
1/4 cup toasted Amaranth*
Tomatoes, chopped (I used yellow Heirloom here)
Lime juice, fresh
Place Carrots in food processor and process finely. Add Coconut Milk (create the soup consistency you would like- using less or more as needed- the texture will still be a little chunky). Add Spices and Sea Salt and process again for a minute. Pour into pot and heat gently over medium low heat. Serve in bowls, topped with toasted Amaranth, Tomatoes and Lime Juice.
Greens & Beans
Toasted Sesame Oil
Pinto Beans, canned or cooked fresh
Pour Sesame Oil into pan, heat to medium. Julienne Chard and add to pan. Add Pinto Beans (drain and rinse if canned). Let greens wilt slightly and toss with Sea Salt. Place in bowl and squeeze Lemon juice over top.
This is a new food for me, and I am really loving it. It's cheap, full of protein, iron and calcium, and delicious when toasted. Take a cast iron pan, pour in enough Amaranth to cover bottom of pan, heat to medium high and toast until golden brown. Shake pan often.