From Chow Bella
4 tsp coconut oil
1 cup sweet onion, diced
2 cloves garlic, minced
3 cups yellow summer squash, sliced
1 tsp curry powder
cayenne pepper, to taste (optional)
1/4 tsp ground gingerÂ
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp turmeric
4 cups broth (chicken or vegetable, low sodium)
2 cups peeled, diced sweet potato
salt and pepper, to taste
1 cup canned coconut milk
1/4 tsp garam masala
chopped cilantro, optional
1. Heat a soup pot over medium heat. Add the oil, then add the onion, garlic, and squash. Saute the vegetables until the onion is translucent and the squash starts to get tender.
2. Sprinkle the curry powder, ginger, cumin, turmeric, and some salt and pepper over the vegetables and stir well to combine. Then, add the broth. Turn the heat up to high and bring to a boil.
3. Add the sweet potatoes to the boiling soup, then reduce the heat to medium again. Simmer for 20 minutes, or until the sweet potatoes are tender.
4. Add the solids of the soup to a blender, along with some broth. Remove the stopper from the center of the lid before attaching it to the blender pitcher to prevent a vacuum forming. Place a folded clean kitchen towel over the lid opening to protect yourself and puree the mixture. Return the puree to the soup pot and stir it with any soup that remained in the soup pot. You can also use an immersion blender for this step. Return soup to the pot over medium heat. Add coconut milk and garam masala. Re-warm the soup. Taste for seasoning and serve. Garnish with some chopped cilantro, if desired.
Makes 4 servings. 21 Day Fix containers per serving: 1 green, 1 yellow, 1 blue, 1 tsp