Carrot Curry Soup with Couscous
Ingredients
- Carrots
- 2 T coconut butter or organic butter or good olive oil
- 1 bunch leeks, diced
- 3 medium carrots, diced
- 1 med diced red bell pepper if available or diced jarred pimientos
- 4 t curry powder
- 6 c filtered water
- 2 cubes low-sodium vegetable broth cubes
- ½ c dried couscous
- 1 c organic plain low fat yogurt
- 1 c organic low fat milk or soy or rice milk
- 2 T minced fresh thyme or basil
- Minced chives
Directions
- Melt the ‘butter’ in a large stockpot. Add the vegetables and sauté over very low heat 3-4 minutes.
- Stir in the curry powder and cook for a moment or two.
- Add the water and vegetable broth cubes and bring to a boil.
- Reduce heat, cover, and simmer 10 minutes.
- Add the couscous, stir, and cover.
- Continue to cook 6 minutes. Meanwhile, whisk together the yogurt and ‘milk’ in a bowl.
- Add a few tablespoons of the hot soup to the yogurt mixture and stir in.
- Add a little more hot soup, and stir again.
- The idea is to gradually heat the yogurt so it does not curdle when added to the soup.
- When a warm, thin consistency is achieved, stir the yogurt mixture into the soup.
- Heat through. Stir in the herb of your choice.
- May be served warm or room temperature.
From The Best 125 Meatless Pasta Dishes