I have been working on regulating my diet since I finished the bodybuilding competition last week. I have slowly been introducing foods back into my diet that have been excluded for awhile. This includes things like extra fats, fruits, most grains and beans. Last night I decided to try and new recipe. I thought it was excellent! Lots of flavors rolled together and lots of veggies with a touch of fruit. Give it a try, hot soup tastes superb on cold fall nights and it is especially fun using fall vegetables in my recipes.
2 large sweet potatoes (peeled and cubed)
1- 12 oz. bag frozen butternut squash (or fresh cubed)
1/2 Large onion (chopped)
1 Tbsp. Margarine or Butter
5-8 pieces frozen mango
1 Tbsp. Red Curry Paste
1 Tbsp. crushed garlic
1 (15 oz.) can unsweetened coconut milk
3 Cups Water
3 1/2 Tbsp. lemon juice
*The following spices to taste (1 use about 1 TBSP of each)
cumin, garlic powder, onion powder, corriander, tumeric, chili powder, Gram Masala powder
*Slivered almonds, cilantro and Greek yogurt to top soup just before serving
In large saucepan heat up your margarine or butter then add the chopped onion and cook until translucent.
Add 3 Cups of water and all of the spices listed above including the red curry paste and mix together.
Add the vegetables/fruit to the skillet-cubed sweet potato,butternut squash and mango
Turn up to medium heat and let cook for about 20-30 minutes until the vegetables are soft.
Use a manual potato masher to mash all the veggies/fruit to smooth consistency (leave chunky if you prefer-you can also put in a blender if you want it very smooth).
Turn heat to low and add the can of Coconut Milk and the Lemon Juice, stir gently and let the mixture reheat.
Place the soup in bowls and add about 1 Tbsp. of greek yogurt to soup and swirl in with a toothpick. Top with slivered almonds and some cilantro (I used freeze dried). SERVE!!!!
I also prepared a garlic toast using soy cheese and Ezekial bread. All of it was gone when the meal was done so it was pretty tasty.