This is a recent development that is spawned from my love of tropical Asian cuisine. It's also a great vehicle for bitter greens, since it is sweet from the coconut and lime juice. I call for turnips in this one, but you can use any green you want. Turnips are even more powerful from a cancer-fighting perspective than broccoli, kale, cauliflower or cabbage--that's saying a lot!!
Ingredients
1 pound wild shrimp, peeled, deveined and chopped (optional)
1 medium onion chopped
2 cloves fresh or roasted garlic, minced
2-3 stalks celery, chopped
2-3 large carrots, chopped
2 medium golden potatoes, chopped (optional)
1 bunch of turnip leaves, chopped into 1" bite-sized pieces
1 bunch of turnip roots, sliced
1-2 TBSP fresh grated ginger
1-2 TBSP Curry Powder
1-2 TBSP Lime Juice
2 TBSP chopped Cilantro
1-15 oz can organic coconut milk
About 16 oz homemade or organic vegetable or chicken broth
4 cups water Sea Salt and Pepper to taste
Directions Heat organic ghee (clarified butter) in a soup pot over medium-high heat. Saute onions and garlic until just soft. Add carrots, potatoes and turnip roots and saute for several minutes on medium heat until they begin to soften. Add turnip greens and saute for about 1 more minute. Add Curry powder and stir, then lime juice and grated ginger and stir. Add water, stock and then coconut milk. Bring to a boil and let simmer, covered and stirring occasionally for 30-40 minutes. Add shrimp, cilantro, salt and pepper, as well as additional lime juice if desired. Let shrimp cook for about 3 minutes or until pink. Turn heat off or to warm heat and let set until ready to serve. Add more veggies to this recipe if desired. There are very few limits with soups!
Remember to take a moment to breathe and send out a little gratitude before digging in. Enjoy!
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