1 tablespoon coconut oil
1 tablespoon vegan butter (such as "Earth Balance")
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 1/8 cups vegetable broth
4 cups peeled and diced pumpkin
1 1/2 cups unsweetened coconut milk
1 bunch fresh basil leaves
In a medium saucepan, heat oil and butter over low heat. Sauté the garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in vegetable broth, coconut milk, and pumpkin and bring ALMOST to a boil. Simmer on a low heat until pumpkin softens.
In a blender, blend the soup to the consistency you prefer (smooth or chunky). Pour back into the soup pan, heat and serve with basil leaves. Some add extra cayenne at this point. Traditional pumpkin soup is usually quite hot and spicy.
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
½ cup chopped celery
½ cup vegetable broth
4 tablespoons coconut oil
6 tablespoons flour/arrowroot powder
1 teaspoon Celtic sea salt
1 pinch cayenne pepper
1 teaspoon marjoram fresh (1 tablespoon dried)
2 cans coconut milk (the ones I found were 13.5 ounces)
1 teaspoon fresh squeezed lemon juice
In a large saucepan, combine asparagus, chopped onion, and 1/2 cup broth. Cover, and bring to a boil over high heat. Reduce heat immediately, and simmer uncovered until asparagus is tender, about fifteen minutes. Take half this mixture and puree it in a blender. Set aside.
In the same saucepan, melt the coconut oil over medium heat. Stir in the flour/arrowroot powder and whisk. Cook, stirring constantly till the mixture turns golden brown. Do not burn. Add the spices. Turn down the heat to low. Stir in the pureed vegetables and the cooked vegetables. Add the lemon juice, and coconut milk, stir frequently, do not boil. When it reaches serving temperature, serve immediately.