Serves: 6 Servings

2 Tbsp safflower oil
1 medium onion, diced
2 small tomatoes, diced
1 tsp fresh ginger, minced
1½ tsp. turmeric
1 tsp. cumin
1 tsp. ground coriander
½ tsp. cinnamon
⅛ tsp. cayenne pepper
Pinch of sea salt
2-3 medium sweet potatoes, peeled and cut into ¾-inch cubes
7 cups vegetable broth
1 cup brown lentils, rinsed
1 cup baby spinach or kale

Chipotle Chicken Tortilla Soup

In a large pot, heat oil over medium heat and saute onion for about 2 minutes, until soft.

Stir in tomatoes and ginger, cooking an addition 3 minutes. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure its to your liking.

Chilled Cucumber and Avocado Soup

Avocado-Buttermilk Soup with Crab Salad

Next add the sweet potatoes, broth and lentils.

Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.

Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!

Recipe adapted from “The Kind Diet” by Alicia Silverstone

One Pot Creamy Pumpkin Pasta

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April 10, 2017