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Carrot Ginger Lentil Soup

10/4/2015

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A comforting hot soup for those cool Fall nights. Nourishes the body and soothes the soul.

Ingredients:
  • 2 medium - Carrots
  • 1 inch piece - Ginger root
  • 1/4th cup - Orange Lentils/Masoor dal
  • 1/4 tspn - Black Pepper Powder
  • Salt to taste
  1. Peel & chop the carrots into 1/2 inch pieces. 
  2. Peel & chop the ginger root into small pieces.
  3. Wash & drain the orange lentils.
  4. Cook the carrots, ginger & lentils together in the pressure cooker with 1 cup water. If you do not want to use the pressure cooker, boil & simmer the carrots, ginger & lentils in enough water until everything is soft and the lentils are well cooked.
  5. Let the cooked mixture cool down a bit. Blend it together into a puree with enough water to get the right soup consistency. 
  6. Pour the blended soup into a stock pot. Add salt & pepper and bring it to a boil. 
  7. Serve hot!

​Serves: 4

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Zucchini Soup

10/4/2015

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This zucchini soup is simple, nourishing, light and easy to make. My personal favorite!!
​Definitely give it a try.

Ingredients:
  • 2 medium - Organic Zucchini
  • 2 small - Shallots or 1/2 medium - Onion
  • 1/4 tspn - Black Pepper Powder
  • Salt to taste
  1. Chop the zucchinis into 1 inch cubes. With organic zucchinis, you can use the peels as they have many nutrients.
  2. Chop the shallots/onion into medium pieces.
  3. Cook the zucchini & onions together in the pressure cooker with little water. If you do not want to use the pressure cooker, boil & simmer the veggies in enough water until they are soft, but avoid overcooking.
  4. Let the cooked veggies cool down a bit. Blend them together with enough water to get the right soup consistency. 
  5. Pour the blended soup into a stock pot. Add salt & pepper and bring it to a boil. 
  6. Serve hot!

Serves: 4
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