curried cream of vegetable soup

Posted by c. on November 16, 2011 · 1 Comment 

soup season! it starts up towards the end of september and goes on until april.. who am i kidding, i drink soup all year round. i made curried cauliflower soup with my bff neema awhile back and this is a variation of it. get those veggies in without realizing it! note: the variety of veg is totally up to you. i had to use up a bag of mixed veggies my mom gave me that were sitting in the fridge (celery, carrots, cauliflower, peppers) and then added some frozen broccoli, but you pick what you like. also, on a presentation note, different vegetables will turn the soup slightly different colours.

curried cream of vegetable soup
(tweaked from these recipes)

you need:

• dash of oil
• 3 cups water
• 3/4 cup coconut milk
• assorted vegetables. ex: 
• 1 carrot, chopped
• 1 head of broccoli, chopped
• 1 head of cauliflower, chopped
• 1 heaping tsp curry powder
• 2-3 cloves garlic
• 1 onion
• 1 tsp minced gingerroot (or powdered)
• salt & pepper to taste
• cilantro (optional)

heat up oil in a pot over the stove, on medium. mince the garlic and dice the onion. add to pot and cook until fragrant, stirring occasionally. add curry powder and ginger. add vegetables and water, and bring to a boil. cover, turn down the heat, and simmer until soft (around 15 minutes). add coconut milk and stir in. puree. (note: if you are using a blender/food processor – watch the lid, the heat can ramp up the pressure. you might want to use a paper towel to cover the hole at the top instead of the plastic cover.) add salt and pepper to taste. stir well. if desired, garnish with a little extra coconut milk and some cilantro. yum!

ever since i got back from montreal it’s been hankering after nothing but soup and bread everyday. i don’t mind.

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Filed under EAT & DRINK