Communion of Saints, Community Lunch, and Curried Vegetable Soup

During Retreat House worship on Friday, we remembered the community of saints in our lives who have passed on. It was a rich time to draw our journey in the sand and walk the Road to Emmaus with Jesus.  In the sand we experienced healing grains and we received healing grains as we gathered for Communion on the labyrinth.  Thank you, God for this time of healing.And, thank you, Deanna Hollas, for providing the yummy fall soup for November community lunch.  There are some leftovers.  Stop by for lunch this week and enjoy with Retreat House friends.  See the recipe below.  It's a keeper!Mark you calendar for December 1 Worship and Community Lunch. Looking for a new Advent study?  Bring a copy of your favorite Advent study to share with others (electronic or hard copy).Curried Vegetable and Chickpea Stew1 large onion4-6 carrots2 large sweet potatoes1 green pepper1 red pepper1 head of cauliflower1 jalapeño1 28 oz can diced fire-roasted tomatoes1 15 oz can chickpeas4 garlic cloves, minced1 inch piece of ginger, peeled and minced½ tsp Tumeric1 Tbls Curry powder1 Tbls kosher salt¼ tsp black pepper4-6 cups vegetable broth1 cup coconut milkSaute onion in ¼ cup vegetable broth.  Add garlic and ginger and continue to sauté.  Add carrots and continue to sauté.  Continue preparing and adding each vegetable and ingrediet in the order of the list.  Add enough vegetable broth to cover all the ingredients.  Add remaining seasonings.  Bring to a boil for about 20-30 minutes or until potatoes are soft.Add coconut milk right before serving.Can be eaten as is or serve over rice for a hearty meal.