Carrot Mango Soup

Thanks to Alisa Fleming posted at  http://www.godairyfree.org/recipes/soup/carrot-mango-soup-vegan-gluten-free-nut-free-soy-free

• 6 to 7 large carrots, about 2 lbs – organic have the best flavour
• 1 tbsp olive oil
• 1 onion, chopped
• 1 tsp curry powder
• 4 cups chicken broth [Trial vegetable broth for a possible vegan option]
• 1/2 cup orange juice
• 1/2 tsp salt
• 2 large, very ripe mangoes (or 2 cups frozen mango)
• snipped chives or chopped parsley

Peel and coarsely chop carrots. In a large saucepan, heat oil over medium heat. Add onion and curry. Cook , stirring frequently, until onion has softened and mixture is fragrant, about 5 minutes. Add carrots, broth, juice and salt. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are very tender, about 30 mnutes.

Meanwhile, peel and slice mangoes away from stones. Coarsely chop. Puree in a food processor until as smooth as possible. Turn into a small bowl. When carrots are tender, remove from broth and puree in batches using a little broth in saucepan. Stir in mango puree. Heat over medium low heat , uncovered and stirring often, until hot, about 5 minutes. Serve hot or refrigerate and serve cold with a scattering of snipped chives. Soup will keep well, covered and refrigerated for up to 3 days or freeze. Makes 8 cups.

Curried Lentils With Sweet Potatoes and Kale

Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07
Yields 8 to 10 side-dish servings; 6 main-course servings.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Kale, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in kale and salt and pepper, and continue cooking until lentils are tender and kale is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.