Ingredients:

Soup:

• 2-3 teaspoons olive oil
• 1 cup diced onion
• 1 teaspoon garlic, minced
• 1 tablespoon ginger, peeled and minced
• ⅛ teaspoon turmeric
• ½ teaspoon curry powder
• 1 jalapeno, cut into ¼-inch rounds
• 1 green bell pepper, diced into ½-inch cubes
• 2 small turnips, diced
• 4 cups water
• 1 stick lemongrass
• Sea salt, to taste

Cream Sauce:

• 3 tablespoons chopped walnuts
• 2 tablespoons almond flour (if you don't have almond flour, pulse ¼ cup raw, blanched almonds in food processor until finely ground
• 1 teaspoon agave
• 3 tablespoons hot water or hot almond milk

Directions:

1. Heat olive oil in a stockpot over medium heat. Sauté onion, garlic and ginger for 3-4 minutes, until slightly tender and aromatic. Add turmeric, curry powder, jalapeno, bell pepper and turnips. Stir and cook for 5 minutes.
2. Trim ends of lemongrass, and bruise stalk with the back of a knife to bring out the flavor. Pour water over vegetables, add lemongrass, cover and let simmer for at least 30 minutes. Season with sea salt, to taste.
3. While the soup simmers, place walnuts and almond flour in a food processor or mini chopper, and pulse until ingredients form a paste. Gradually drizzle in agave and hot water, and puree until smooth and creamy. Set aside.
4. Pour cream sauce into soup, and cook for 5 minutes.
5. Remove lemongrass from soup. Serve warm.

Print Type O Recipe

Ingredients:

Soup:

• 2-3 teaspoons olive oil
• 1 cup diced leeks
• 1 teaspoon garlic, minced
• 1 tablespoon ginger, peeled and minced
• ⅛ teaspoon turmeric
• ½ teaspoon curry powder
• 2 small turnips, diced
• 4 cups water
• 1 stick lemongrass
• 3 cups julienned Swiss chard
• Sea salt, to taste

Cream Sauce:

• 3 tablespoons chopped walnuts
• 2 tablespoons almond flour (if you don't have almond flour, pulse ¼ cup raw, blanched almonds in food processor until finely ground
• 1 teaspoon agave
• 3 tablespoons hot water or hot almond milk

Directions:

1. Heat olive oil in a stockpot over medium heat. Sauté leeks, garlic and ginger for 3-4 minutes, until slightly tender and aromatic. Add turmeric, curry powder and turnips. Stir and cook for 5 minutes.
2. Trim ends of lemongrass, and bruise stalk with the back of a knife to bring out the flavor. Pour water over vegetables, add lemongrass, cover and let simmer for at least 30 minutes. Season with sea salt, to taste.
3. While the soup simmers, place walnuts and almond flour in a food processor or mini chopper, and pulse until ingredients form a paste. Gradually drizzle in agave and hot water, and puree until smooth and creamy. Set aside.
4. Pour cream sauce into soup, and cook for 5 minutes.
5. Remove lemongrass from soup. Serve warm.

Print Type A Recipe

Ingredients:

Soup:

• 2-3 teaspoons olive oil
• 1 cup diced onion
• 1 teaspoon garlic, minced
• 1 tablespoon ginger, peeled and minced
• ⅛ teaspoon turmeric
• ¼ teaspoon curry powder
• 1 jalapeno, cut into ¼-inch rounds
• 1 green bell pepper, diced into ½-inch cubes
• 2 small turnips, diced
• 4 cups water
• 1 stick lemongrass
• Sea salt, to taste

Cream Sauce:

• ¼ cup 2% cow's milk
• 1 tablespoon sour cream

Directions:

1. Heat olive oil in a stockpot over medium heat. Sauté onion, garlic and ginger for 3-4 minutes, until slightly tender and aromatic. Add turmeric, curry powder, jalapeno, bell pepper and turnips. Stir and cook for 5 minutes.
2. Trim ends of lemongrass, and bruise stalk with the back of a knife to bring out the flavor. Pour water over vegetables, add lemongrass, cover and let simmer for at least 30 minutes. Season with sea salt, to taste.
3. While the soup simmers, prepare the cream sauce by whisking together milk and sour cream in a small bowl. Set aside.
4. Remove lemongrass from soup. Pour cream mixture into soup just before serving.

Print Type B Recipe

Ingredients:

Soup:

• 2-3 teaspoons olive oil
• 1 cup diced onion
• 1 teaspoon garlic, minced
• 1 tablespoon ginger, peeled and minced
• ⅛ teaspoon turmeric
• ¼ teaspoon curry powder
• 1 cup diced celery
• 2 small turnips, diced
• 4 cups water
• 1 stick lemongrass
• Sea salt, to taste

Cream Sauce:

• ¼ cup thick yogurt
• 1 teaspoon agave

Directions:

1. Heat olive oil in a stockpot over medium heat. Sauté onion, garlic and ginger for 3-4 minutes, until slightly tender and aromatic. Add turmeric, curry powder, celery and turnips. Stir and cook for 5 minutes.
2. Trim ends of lemongrass, and bruise stalk with the back of a knife to bring out the flavor. Pour water over vegetables, add lemongrass, cover and let simmer for at least 30 minutes. Season with sea salt, to taste.
3. While the soup simmers, prepare the cream sauce by stirring yogurt with agave. Set aside.
4. Remove lemongrass from soup. Serve warm with a dollop of yogurt cream sauce.

Print Type AB Recipe