THAI PEA SOUP

Ingredients

3 cups fresh or frozen peas (if using frozen, thaw beforehand)
1 15 ounce can full fat coconut milk
½ cup vegetable broth
1 large shallot
zest of 1 lime
juice of 1 lime
2 teaspoons lemongrass paste
½ jalapeno
1½ inch piece fresh ginger
½ teaspoon red pepper flakes
1 cup fresh cilantro
salt and pepper to taste
Pea shoots and dash red pepper flakes for garnish

Directions

Combine all ingredients in a blender and blend until smooth.
Garnish with pea shoots and red pepper flakes.
Soup can be served cold, room temperature or hot depending on preference.

Black Bean Curry Soup

Makes 12 servings

Ingredients:

3 can black beans (drained)
2 12-oz cans coconut milk
6 cups veggie stock
3 Tbsp curry powder
1 square inch of ginger, minced
3 tsp cumin

1/2 tsp coriander

1/4 tsp cardamom

1/4 tsp chili powder
3 small onions, diced
6 cloves garlic, minced

1 serrano pepper, finely diced with seeds
extra virgin olive oil
3/4 cup of chopped cilantro
1 large sweet potato, diced

1 lime

5 cups (ish?) spinach

Salt to taste (I didn't actually add any)

Directions:

In a soup or stock pot, on medium heat, coat the pot with olive oil and let it warm. Add onions, garlic, serrano pepper, and ginger.  Cook for 10 minutes or so, until onions are translucent but not brown.  Add in the spices and stir to cook for another 5 minutes.  Add sweet potatoes and cook for another 5 minutes.  Add the stock, coconut milk, and beans and bring to a boil.  Turn down heat and let it simmer covered until sweet potatoes are tender.  Add spinach and cilantro and serve.