They Say

Bad things come in threes so when I was crippled by a severe back injury, had my entire wallet stolen, and came down with that crazy flu induced sinus infection thing that's going around I knew a wave of bad luck had hit me.

I'm still not sure how I offended the universe to this extent, but one thing I do know is how to handle this kind of karma.

It's highly recommended to start by counting your blessings and letting the thankfulness for having health insurance, a super helpful bank, and a Neti Pot soak into your soul, and to end with some killer karma soup.

Okay so maybe that ending is most helpful if your third misery was being sick AF but still, this soup is delicious AF so I'm pretty sure it's a good ending anyways.

Why so good?

Because it's loaded with goodness like detoxing turmeric, cinnamon, and parsley, hearty chick peas and red daal, and of course coconut milk because every bitter heart needs a little sweetness.  All these little gems come together with enough strength to counter act a heavy dose of badness, or at least to fill a super hungry belly and make you feel royal AF while eating it!

Royal Karma Soup

Ingredients

• 1 T mustard seeds
• 2 T olive oil
• 1 jalapeno, diced, optional
• 1 inch red onion, diced
• 2-3 small carrots, peeled and sliced
• 1 can of diced tomatoes, with juice
• 1 can of chickpeas, rinsed well
• 1 c daal (red lentils)
• 1 t red pepper flakes
• 2 t turmeric
• 1 t cumin
• 1/2 t garlic powder
• 1/2 t cinnamon
• 1/2 t ginger
• 1-2 t salt
• 2 cans of water
• 1/2 c coconut milk
• 1 bunch parsley, chopped

Combine

1. Add the mustard seeds to a large pot over medium heat and toast for a minute or two before adding the oil.
2. When the oil is hot you will hear the mustard seeds snapping, at this point add in the jalapeno, red onion, and carrots and saute for 3-5 minutes until the pieces are just starting to soften.
3. Add in the rest of the ingredients except the coconut milk and the parsley.
4. Bring the liquid to a boil for 10 minutes, then reduce to a simmer and add in the coconut milk.
5. Continue to simmer for 20 minutes, stirring a few times before it is done.
6. Add in the parsley and serve immediately or store in the fridge for up to 5 days.

Note

At first the soup will look very broth-y but once the daal is cooked and coconut milk is added they will fill up the space and make a thick but not-too-thick soup.