Reprinted from The Blood Type Diet Website (www.dadamo.com)

Adzuki Bean & Pumpkin Curry Soup
8 votes
Contributed by: Darla QuailAdded: Sep 09, 2008 at 04:24 PM


Description:

This is an enhanced version of the recipe in the Cook Right 4 Your Type book. My husband was very disappointed in the original recipe. I just couldn't bear to throw it out, so I changed it to this yummy curry soup.

Best Used By Blood Types:
  • Type A (7 beneficials)
  • Type A Non Secretor (2 beneficials)
  • Type AB (4 beneficials)
  • Type AB Non Secretor (6 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (4 beneficials)
  • Type O Non Secretor (5 beneficials)
Category:
  • Soups and Broths
Ingredients:
  • 2 Tablespoons olive oil
  • 2 leeks [or shallots], sliced in thin half moons and washed well
  • 2 ribs of celery, chopped
  • 3 large carrots, chopped
  • 6 cloves garlic, chopped
  • 2 bay leaves
  • 2 teaspoon curry powder [check for avoids]
  • 1 teaspoon turmeric
  • 2 teaspoon sea salt
  • 6 cups vegetable broth [check for avoids]
  • 1 small sugar pumpkin, peeled, seeded and cut up in small cubes [delete or substitute with BTD compliant squash]
  • 1 tablespoon sugar [delete or substitute with BTD compliant sweetener]
  • 1 can adzuki beans, drained and rinsed well [or substitute with BTD compliant legume]
  • generous handful of chopped fresh parsley
How to make it:
  1. In a heavy pot, heat olive oil over medium high heat. Add the leeks, bay leaves, carrots & celery, turn to coat with the oil.
  2. Cook a few minutes, until they begin to color.
  3. Add garlic, salt, curry powder, turmeric and red pepper. Stir spices into vegetables and cook for 1 minute.
  4. Add enough broth to cover them and bring to a boil. Reduce heat and simmer for 10 minutes.
  5. Add pumpkin & sugar to pot and the remaining broth to completely cover the vegetables.
  6. Bring to a boil. Reduce heat and simmer 20 minutes or until pumpkin is tender.
  7. Stir in beans and cook until warmed through.
  8. Remove from heat and take out the bay leaves.
  9. Stir in the parsley.
  10. Puree soup with a stick blender, regular blender or food processor until smooth.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Garlic1 ,2 B N B B N B N B
Leek1 ,2 B B N N N N A A
Celery/ Celery Juice2 ,3 B N B B N N N N
Adzuki Beans  B N A A A A B N
Curry  N N B B B B B B
Carrot2 ,3 B N N N B B N B
Bay Leaf2 N N N B N N N B
Turmeric  B N N B N N B N
Olive Oil1 ,2 B B B B B B B B
Sea Salt2 N N N N N N N N
[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients with a high glycemic index.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Sep 11, 2010 at 09:06 PM By: Joe
    • Revised Oct 24, 2011 at 01:05 AM By: Lola
    • Revised By:
    • Revised By: