|Spinach Coconut Curry Soup|
by Pam Reiss, Soup: A Kosher Collection
This is one of my sister’s favorites. It’s easy, flavorful and very rich.
2–3 medium shallots (1/4 lb | 125 g), peeled and finely chopped
Over medium heat, sauté the shallots in olive oil for 3 to 4 minutes.
Add all of the spices and sauté another minute.
Add the spinach and cook until it is wilted.
Add the coconut milk and stock, and simmer for 15 minutes.
Add the lime juice and serve.
Yield: serves 10
Do not Freeze
24g Fat (63.6% calories from fat), 7 g Protein, 24 g Carbohydrate, 5 g Dietary Fiber, 1 mg Cholesterol, 1238 mg Sodium
Recipes: Soup, Coconut Curry, Parve, Kosher