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STEINBRECHER FAMILY – LEXINGTON, MA
“This is a recipe from a running cookbook that my family likes to make. It is a hearty soup, especially good in the winter, and is also vegan, which is important for me being vegetarian.” HANNAH STEINBRECHER
INGREDIENTS
2 tbsp. extra virgin olive oil 2 tomatoes, chopped
2 carrots, diced
1 yellow onion, diced
2 ribs celery, diced
2 tsp. sea salt
2 tbsp. curry powder 5 cups water
1 sweet potato, diced
1 can unsweetened coconut milk
1 can chickpeas
3 cups steamed, chopped kale
1 tbsp. lime juice
CURRY SOUP
1 Heat oil in large pot over medium- high heat. Add carrots, onion, celery and salt and cook, stirring occasionally, until vegetables are softened but not browned, about
5 minutes. Add the curry powder and cook, stirring continuously, for 30 seconds.
2 Add water, sweet potato, coconut milk, tomatoes and chickpeas. Bring to a boil, then reduce heat. Simmer, covered, stirring occasionally, until sweet potatoes are soft, about 20 minutes.
3 Stir in the kale and simmer until kale is just wilted. Turn off heat and stir in lime juice and salt
to taste.
Serves 8
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