Curried Spinach Soup (Palak Shorva)

"Rich, smooth and thick, perfect for when the weather starts to turn frosty. Make enough to have leftovers the next day -- it is even better when the flavors have time to meld together. From "Fields of Greens" by Annie Somerville."
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  • Heat the stock over low heat.
  • In a separate soup pot, heat the oil and add onions, 1/2 tsp salt, and a few pinches of pepper.
  • Saute the onions over medium heat until tender, about 7-8 minutes.
  • Add garlic and spices to onions, saute 2 minutes.
  • Add rice to onion mixture, and 3 cups of warm stock; cover and cook over medium heat for about 20 minutes, until rice is tender.
  • Add spinach, 1/2 teaspoon salt and 2 cups of stock, and cook uncovered until spinach is wilted and soft.
  • Puree the soup in a blender or food processor and return it to the pot over low heat.
  • Add coconut milk, and stock if necessary to reach your desired consistency.
  • Add lemon juice and season to taste with salt and pepper. Cook 20 more minutes.
  • Toast the coconut in a dry saute pan over medium-low heat until it begins to turn golden, about 2 minutes.
  • Garnish each serving with a sprinkle of toasted coconut.

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  1. White Rose Child
    What a thick, creamy soup! The spicing is on the delicate side- I'm glad I have an appreciation of fine natural flavors. To me it was perfect! I reduced the salt and used 11 cups of baby spinach, and a little extra lemon juice. The toasted coconut is a great little extra bit of crunch. Thanks very much!


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