Trevor's Recipe Collection
1/3 cup canola oil
1 medium onion, diced
2 cloves garlic, minced
1 2-inch piece of ginger, peeled, sliced thinly and minced
3 or 4 green onions, finely diced (about 1/3 cup)
¼ teaspoon cayenne
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon kosher salt
2 large carrots, peeled and diced (about 1 ½ cups)
1 medium sweet potato (garnet yam), peeled and diced (about 1 ½ cups)
¾ cup peanut butter whisked with 1 cup hot water
2 ½ cups water or stock
4 cups diced tomatoes (1 28-ounce can plus 1 cup), with juices
½ cup coconut milk, plus more if you like a creamier soup
Kosher salt, to taste
½ teaspoon freshly ground pepper
2-4 stalks kale or other sturdy greens, tough stems removed, in bite-size pieces (optional
Fresh lime wedges
Chopped cilantro
1/3 cup canola oil
1 medium onion, diced
2 cloves garlic, minced
1 2-inch piece of ginger, peeled, sliced thinly and minced
3 or 4 green onions, finely diced (about 1/3 cup)
¼ teaspoon cayenne
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon kosher salt
2 large carrots, peeled and diced (about 1 ½ cups)
1 medium sweet potato (garnet yam), peeled and diced (about 1 ½ cups)
¾ cup peanut butter whisked with 1 cup hot water
2 ½ cups water or stock
4 cups diced tomatoes (1 28-ounce can plus 1 cup), with juices
½ cup coconut milk, plus more if you like a creamier soup
Kosher salt, to taste
½ teaspoon freshly ground pepper
2-4 stalks kale or other sturdy greens, tough stems removed, in bite-size pieces (optional
Fresh lime wedges
Chopped cilantro