Now that you have a better idea of what spices can do, let me show you how to create a dish that is full of SPICE!
Creamy Cashew Curry Soup
¾ cup cashew nut butter
2tbsp maple syrup
4 cups boiling water
1 tbsp sesame tahini
2 tbsp ghee
2 tbsp minced fresh ginger
1 tbsp grated fresh turmeric or 2 tsp turmeric powder
1 tsp cinnamon
2 tsp ground coriander
1 tsp ground cardamom
½ tsp ground cloves
1 tbsp ground cumin
1 tsp mustard sees
1 tbsp curry powder
2 cups, room temperature coconut milk
Juice from ½ a lemon
¼ cup fresh cilantro
*Use fresh organic ingredients if possible.
Preparation and cooking:
Place the cashew butter, sesame tahini and maple syrup in a medium-sized bowl.
Add about half the boiling water, and mash with a spoon until it becomes smooth. Whisk in the remaining hot water and set aside.
Heat or warm the ghee in a soup pot.
Add the turmeric and ginger. Sauté over low heat for about 10 minutes, and then add the remaining spices (not the cilantro).
Continue to cook and stir for another 5 minutes.
Stir in the cashew butter mixture; add the coconut milk and cover. Bring to a boil, and then turn the heat down to low and simmer for about 20 minutes, stirring occasionally. Add the lemon juice and cilantro.
Turn the heat of and prepare soup in a bowl.
Note: I like to top my creamy soups off with roasted or sautéed veggies. Since I have an abundance of cauliflower this week I sautéed some cauliflower florets in ghee and curry powder. I also topped that off with some fresh basil and scallions. You can top your soup with any veggies that suite your liking!
Did You Know???
Coriander seeds are a good household remedy for many pitta disorders, particularly those of the digestive tract or urinary system. It is an effective digestive agent for pitta conditions in which most spices are contraindicated or use with caution. The fresh juice of the herb is effective internally for allergies, hay fever, and skin rashes; one teaspoon three time a day, but it can also be used externally for itch and inflammation.