Coconut Curried Lentil Soup

Cambodian Curry is a beautiful curry blend that has both lemon myrtle and lime leaf for a very light and citrus noted flavour. It is also bursting with bright flavour from coriander and lots of ginger. Adding a drop of Young Living Ginger Essential Oil* increases that incredible bright, hot, ginger flavour but also all the health benefits that come with it!

Ginger has been known to help with digestion, but also to lower cholesterol, ward off heart disease and boost your immunity. Not only will this soup help you feel better – it can help you from getting sick in the first place!

Coconut Curried Lentil Soup

1 TBSP cooking oil
1 medium onion, chopped
1 cup carrot or sweet potato, chopped
2 large garlic cloves, finely chopped
1 TBSP minced ginger or 1 drop Young Living Ginger Essential Oil
1 celery stalk, chopped (optional)
1 TBSP C&C Cambodian Curry Powder
3 cups vegetable broth
3/4 cup light coconut milk
1 cup uncooked red lentils, rinsed and picked over
1 TBSP fresh lemon juice
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

Heat oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened. Add garlic and ginger and sauté for another 2-3 minutes. Then add carrots, celery, C&C Cambodian Curry Powder and a pinch of salt and stir. Cook for 1-2 minutes more, stirring occasionally.

Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender. Thin with more broth or coconut milk as desired.

Stir in lemon juice and adjust seasoning to taste. Garnish with green onion and lemon wedges. Puree if desired.

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*only use essential oils that have been certified as safe to eat like Young Living’s + line.

Chicken Tortilla Soup

Photo courtesy of Flickr user Meal Makeover Moms

Chicken Tortilla Soup

1 TBSP olive oil
1 medium onion
3 boneless, skinless chicken breasts, cut into cubes
1 sweet bell pepper
1 jalapeno pepper, seeded and finely minced *optional
1 TBSP C&C Taco Seasoning
1 cup canned black beans, rinsed
1/2 cup frozen corn
1 can (28 oz) of diced tomatoes
3 cups salt free chicken or vegetable broth
2 TBSP tomato paste
Salt and pepper to taste
2 TBSP lime juice
Garnishes: avocado, cilantro, sour cream, tortilla strips, salsa, hot sauce

Heat oil in a sauce pan, add onion and cook 1-2 minutes. Add chicken and cook until no longer pink. Add jalapeno, bell pepper and taco seasoning and cook 1 minute more.

Stir in beans, corn, tomatoes, broth and tomato paste. Season to taste and bring to a boil. Reduce heat to medium low and cook 5 – 10 minutes. Add lime juice, adjust seasonings and serve with garnish.