Aduki Curry Soup
By: Shoshanna Levy
Published: Monday, May 16, 2011 - 4:07pm

Ingredients




2 cups adzuki beans, soaked overnight
3 inch piece kombu seaweed
2 tablespoons coconut oil
1 onion, diced
3 celery stalks, chopped
4 stalks spring garlic, chopped
2 inch piece ginger, minced
1 teaspoon turmeric
2 teaspoons curry powder
1/2 teaspoon mustard seed
4 cups veggie broth
1 bunch spring greens
1 can coconut milk
1 lime, juiced
1 bunch cilantro, chopped
Himalayan or sea salt and pepper, to taste

Preparation

1 In large soup pot, saute onion and celery in coconut oil over medium heat until translucent. 2 Add spices, garlic and ginger and cook for about 2 minutes. 3 Next, add broth and beans to pot, bring to a boil, then simmer until beans are soft. 4 When beans are cooked, stir in coconut milk, lime juice, greens and half the cilantro. 5 Salt to taste if needed, then sprinkle with remaining cilantro and serve.