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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brussels Sprouts Curry Soup Recipe

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This recipe for Brussels Sprouts Curry Soup is from Love in a Bowl, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. Brussels sprouts
2 red onions, diced
4 garlic cloves, chopped
1 Tbsp. coconut oil
1 1/4 tsp. salt
1 tsp. black mustard seeds
1 tsp. each fennel seeds, cumin seeds, and coriander seeds
1/4 tsp. cardamom
5-6 c. water
1/2 c. raw cashews
1/4 c. raisins (opt.)
1 lime
1/4 c. fresh cilantro
Directions:
Directions:
Cut Brussels sprouts in half. Roast until you they are tender. Sautee onion and garlic in coconut oil. Toast the fennel, cumin, and coriander in a dry pan until lightly browned, and then grind in a coffee grinder. Add all the seasonings to the onions. Add water and roasted Brussels sprouts. Simmer for 15 minutes. Put raw cashews and raisins in the blender with some of the broth. Blend until very creamy. Add the cream to the soup. Stir until cream is thickened. Turn of the heat. Stir in the juice of one lime and the cilantro.
Personal Notes:
Personal Notes:
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