Sunday, January 10, 2010
Curried Spinach Coconut Soup (SCD, GFCF)
What does good in bed mean to me? When I'm sick and I stay home from school propped up with lots of pillows watching TV and my mom brings me soup - that's good in bed.
Soup is the best comfort food there is. This is one of my favorites. I love the combination of curry and coconut. This was adapted from "Fields of Greens" by Annie Somerville
1/2 small Onion, chopped
1 or 2 Garlic Cloves, minced (optional)
1 TBSP Oil, a light kind such as Grapeseed
2 teas. Madras Style Curry Powder
1 (9oz) bag of Spinach Leaves, or one box of frozen
3 cups Chicken Broth
1/2 teas. Sea Salt (omit if your broth is salty)
12- 16 oz Coconut Milk
1 TBSP Lemon Juice
about 1/2 cup Shredded Coconut, unsweetened
In a stock pot heat oil over medium heat and saute onions just until tender. Stir in garlic and curry powder. Add spinach. If you are using a box of frozen spinach then cook until spinach is thawed and heated. Add chicken stock and salt and simmer, uncovered until spinach is tender. Puree in a blender or with an immersion blender. Return to heat and add coconut milk, cook for about 10 more minutes. Add lemon juice. Garnish with toasted coconut.
There are two ways to toast coconut. You can put it under your oven broiler and watch it constantly. You can also use a small dry skillet, cast iron works well, and saute over medium heat until toasted.
Here's a link for a Madras Curry Powder recipe.