Today i made soup from things in the house - this one was without recipe, i've never really eaten this type of soup before, but i thought i'd give it a shot before the veggies went bad. i am pleasantly surprised with the outcome. It is a bit spicy - if you prefer a milder soup just sub the hot curry for more mild curry. If you try this, i'd love feedback.

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Ingredients:
* 1 butternut squash, cut in half, seeded, baked until soft, and cooled
* 2 1/2 medium-large sweet potatoes, baked, cooled, and peeled
* 1 1/2-2 Tbsp extra virgin olive oil
* 1/2 medium yellow onion, diced
* 2 cloves garlic, minced
* 1" piece of ginger, peeled w/ spoon and grated
* 2 1/4 tsp mild curry powder
* 1 tsp hot curry powder
* 1/2 tsp cumin
* 4 c. vegetable broth
* 1 c. unsweetened soy milk
* 1 can (13.5 oz) coconut milk
* 1/2 tsp balsamic vinegar
* 2 tsp salt (or salt to taste - less if you use a broth w/ salt)

Method:
* bake squash and sweet potatoes and set aside to cool
* saute onion in oil - after a couple minutes, when they start to go translucent, add onion and ginger, cook a couple more minutes
* add curry powders and cumin - stir well and cook another couple minutes
* add squash and sweet potato - stir well to blend spices and onion mix with the soft veggies, cook another few minutes
* add vegetable broth and bring to near boil, reduce heat and cook 30+ minutes, stirring occasionally so to avoid sticking
* once thoroughly hot and flavors have had a chance to meld, puree with immersion (stick) blender until smooth
* add soy milk, coconut milk, and balsamic vinegar, mix well - but do not boil
* add salt to taste

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My 10 year old said the spice was perfect, but my 5 year old thought it was a bit spicy.

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inanna

May 2017

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