Curried Vegetable Soup

Light and satisfying, this soup is perfect for a warm spring day. Vegan, wheat-free, corn-free, heart smart, fat-free.

1 cup {red lentils}, rinsed
10 cups water
1 strip dulse
1 tablespoon {dried nettles} (optional)
1 1/2 cups sliced onion
4 cups sweet potato or yam
2 cups sliced cauliflower
1 tablespoon plus 1 teaspoon {curry powder}
2 teaspoons garam masala
1 bunch chopped cilantro or 1 teaspoon {cardamom} or dried coriander
2 teaspoons {sea salt} or to taste
Boil and simmer red lentils, dulse, nettles and water for 15 minutes. Add onions, yam, and cauliflower. Simmer 15-20 minutes, till vegetables are tender or as soft as you like them. Add spices and salt. Taste and adjust the seasoning, if desired.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 30-40 min

Servings: serves 6 to 8

Recipe By: Leslie Cerier

From:  Taste Life! Organic Kitchen
Used with permission of Square One Publishers