Fresh, delicious and the perfect winter warm up. This soup is even better the next day, so make a double batch and take it for lunch the next day.
1 400 ml can coconut milk
1½ cups water (just fill can of coconut milk)
1 tablespoon coconut oil
3 celery stalks, chopped
2 medium carrots, chopped
3 green onions, thinly sliced
1 large clove of garlic, minced
Juice of 1 large lime
Zest of 1 lime
1 tablespoon soy sauce
1 cup cooked quinoa
1 tablespoon each: turmeric, curry powder, ground ginger, and ground coriander
½ teaspoon cayenne pepper
Pinch of sea salt
Black pepper, to taste
Handful fresh cilantro, chopped
In a large soup pot, melt the coconut oil over medium-high heat. Add the carrots, and celery. Cook for 2-5 minutes, stirring frequently, until tender.
Add all of the dried spices and garlic. Stir well and cook for another 2 minutes to release the flavors of the spices.
Add the lime zest, lime juice, soy sauce, cooked quinoa, coconut milk, and water. Bring to a boil, reduce heat to low and let simmer for 10 minutes.
Remove from heat, stir in the green onions and cilantro and serve.
Option: You can also add 1 to 2 cups of chickpeas if you don’t have quinoa.