-8 tablespoons butter
-4 medium onions, sliced
-5 pounds carrots, peeled and medium sliced (about 12 cups)
-3/4 cup of basmati rice
-12 cups chicken broth
-1 cup of plain yogurt
-Salt & pepper to taste – Wait till you are finished cooking and blending the soup then salt and pepper to taste
In a heavy-bottomed pot, melt the butter. Add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots and basmati rice and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots and rice are are tender, about 30 minutes. Stir in yogurt. 12 servings
1. Garnish with crème fraîche or sour cream and chopped herbs.
2. 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder.
3. Cook a jalapeño pepper with the onions, add some cilantro before puréeing and garnish with chopped cilantro.
4. Vegans, replace chicken broth with water and regular dairy yogurt with coconut yogurt or nut milk yogurt.
CHI Cucumber Sandwiches with Patty’s Ranch Dressing and Patty’s Indian Coconut Soup
I hope you enjoy this delicious soup recipe. And to those of you who tried the mushroom soup, I’m really sorry if, when you dehydrated it, it fermented on you. We discovered the same thing in our own kitchen and decided that mushroom soup is best served at room temperature or warmed just slightly in your Vitamix. This week I’ve created for you a soup you can heat in the dehydrator. I just LOVE it and so do a few other people around here. If you like Indian food, I suspect you’ll love it, too. If you’re not super crazy about Indian food, you’ll probably be able to take it or leave it. Whatever the case, I hope that if you’ve ever visited Creative Health Institute, you’ll be able to appreciate that it’s a great way to re-purpose our perpetually accumulating carrot pulp. We serve carrot juice daily to all of our guests who are addressing cancer challenges so we always have lots of carrot pulp around.
Also, our friend Garrett from Texas wrote to ask that we include a good number of soups without cashews because many people like to avoid eating them. Considering Garrett’s suggestion this soup is cashew free.
And for those of you who want to spice up your Valentine’s Day, serve it like I do — with a few extra sprinkles of cayanne pepper.
Also, I want to say thank you to those of you who have offered to donate cameras! We received our first camera gift in the mail yesterday from Dolores and it enabled me to take this photograph for the blog. Julia just dropped off a camera that will allow us to take short videos. Thank you. Thank you. Thank you. We are so grateful to Delores and to Julia to all of you consider who Creative Health Institute so generously. Please remember one easy way to support our wonderful community is simply to do all of your online shopping through our link to Amazon.com on our web page. Each time you shop online through our online store, CHI receives a donation that will enable us to help others.
Love and blessings,
Indian Coconut Soup Ingredients
One Young Thai Coconut
3 cups Carrot Pulp
The juice of one Lemon
The juice of one Tangerine
1 t Himalayan Sea Salt
1 T Garam Masala
3 T Olive Oil
4 cups fresh Almond Milk
1/2 inch Ginger
1 Clove Garlic
1/4 cup Coconut Nectar
1 T fresh Cilantro
Cayenne Pepper to taste
Crack the coconut and pour the coconut water in your high-speed blender.
Scoop out the gelatinous coconut meat and place it in the blender.
Juice lemon and tangerine and add juice to blender.
Add all other ingredients — except cayenne.
Blend until smooth.
Pour into bowl and dehydrate at 110 for three hours.
Ladle servings into a bowl and sprinkle cayanne pepper on top to suit your taste. (I like about 1/2 a teaspoon per bowl but that’s VERY hot!)
Patty’s Delicious Raw Ranch Dressing
Blend in your high speed blender:
2 cups of soaked raw cashews
3 cups of water (maybe put in two cups first and add more for the consistancy you prefer)
3 T nutritional yeast
1/2 t black pepper
1/2 t Himalayan sea salt
1/2 T dried dill
1/2 T dried parsley
1/2 T dried cilantro
1/2 t liquid smoke
This is a delicious ranch dressing for any raw salad or wrap. You may enjoy making our CHI Cucumber Sandwiches with it. Do it just like this:
Take a square of your favorite raw bread (keep it simple…don’t use anything that overpowers the simple flavors of this yummy sandwich).
Spread thinly sliced organic cucumbers in a thin bottom layer.
Add about a tablespoon full of Patty’s Ranch Dressing on top of the cucumbers.
Put two slices of avocado on top the dressing (it will help to hold on the dressing and tomatoes if you place them right).
Add a spoonful of chopped tomatoes.
Garnish with alfalfa sprouts.
This yummy sandwich was a joint creation of Patty, Don, Cheryl and Johannes from Austria. We hope you will enjoy the subtle flavors! We couldn’t assemble them fast enough and interns were gobbling them off the platter as we made them.