Soup with things and curry
Oct. 1st, 2007 05:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rootofnewtI just made a yummy soup. I think I'll call it Fall Harvest Soup, because I can. Or maybe "hard waxy soup" or "curried things that grow on, above, and under the ground soup"
Anyhow, it's pretty easy.
Heat some oil in a saucepan. Toss in a chopped onion, a generous forkful of minced ginger, and some minced garlic. When the onion is soft-ish, start tossing in curry powder. It takes a tablespoon or two of a good curry powder.
Add a thing of chicken or veggie stock. I had a frozen container of homemade chicken stock, probably 20oz. When that's melted, add the innards of a roasted delicata squash and a roasted garnet yam. You know, the stuff you had the husband roast the night before while you were surfing MDC while the urchin slept. Season with some salt and pepper at this point. It won't need much, but put a little in.
After awhile, maybe 15 minutes, remember that there's a honeycrisp apple in the fridge. Core and peel it, toss it in.
When the apple is soft, puree the soup in batches. Pour it all back into the saucepan. Add 1/4-1/2 cup light coconut milk, just enough to thin the puree.
Enjoy. Would probably be good with some fresh methi leaves, if one remembered to buy them over the weekend, which one most likely did not. Also good with cashew bits or brown rice.
Anyhow, it's pretty easy.
Heat some oil in a saucepan. Toss in a chopped onion, a generous forkful of minced ginger, and some minced garlic. When the onion is soft-ish, start tossing in curry powder. It takes a tablespoon or two of a good curry powder.
Add a thing of chicken or veggie stock. I had a frozen container of homemade chicken stock, probably 20oz. When that's melted, add the innards of a roasted delicata squash and a roasted garnet yam. You know, the stuff you had the husband roast the night before while you were surfing MDC while the urchin slept. Season with some salt and pepper at this point. It won't need much, but put a little in.
After awhile, maybe 15 minutes, remember that there's a honeycrisp apple in the fridge. Core and peel it, toss it in.
When the apple is soft, puree the soup in batches. Pour it all back into the saucepan. Add 1/4-1/2 cup light coconut milk, just enough to thin the puree.
Enjoy. Would probably be good with some fresh methi leaves, if one remembered to buy them over the weekend, which one most likely did not. Also good with cashew bits or brown rice.
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no subject
Date: 2007-10-01 10:33 pm (UTC)(Also, I'd not heard the term "methi" before. Interesting.)
no subject
Date: 2007-10-02 03:07 am (UTC)