|Fur: Ae, Jacket, Necklace and Tights: Target, Dress: Francesca's Collections, Boots: JcPenny|
It seems like most of my outfits recently have been inspired by the white snow all over the ground.
I made some Red Lentil Coconut Curry Soup today. Yep, I love soup. You will love this too!
1c yellow split peas
1c red lentils
1 medium carrot, 1/2 in. diced
2T fresh peeled ginger, minced
2T curry powder
2T coconut oil
8 green onions, thinly sliced
1/3c tomato paste
1 14 oz. can of coconut milk
Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the coconut oil in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so.