Back From Vacation Soup
Remove all passable contents of your fridge and stare at them. Wait for inspiration to strike. Put together whatever works for you.
Or, to make what we ate, as described here, do as follows:
Ingredients:
- “Just shy of 1lb” of carrots, peeled and trimmed and cut into large-ish pieces (don’t be precious; it is all getting pureed anyway)
- 1 sweet potato, same treatment, to make up the difference to a pound
- 2 onions, same treatment
- 4 cloves of garlic, peeled & smashed
- Approximately 3 TBSP ginger in medium sized chunks (peel if you like; if it’s clean, no need)
- 1 roasted red pepper (just because I had it on hand and thought it would blend in nicely)
- 1 orange, peeled & seeded (same deal)
- Red curry paste – 1-3 tsp, depending on how spicy yours is and how spicy you like it (we were on the mild side)
- Can of coconut milk
- Veggie broth
- ¼ cup nut butter (give or take on the measurements – just estimate, taste, adjust) – we used almond and peanut butters because I was using up a jar, thereby earning points (as described here).
Instructions:
- Saute onions in oil on medium heat, approximately 5 minutes.
- Add ginger & garlic, stirring for about a minute.
- Add carrots, roasted red pepper, sweet potato, curry paste, and coconut milk. Fill your empty can of coconut milk with veggie broth and empty it into the pot. Simmer, partially covered, about 20 minutes, til veggies are soft.
- Add nut butter. Puree it all til smooth, add salt and pepper to taste (start with a little, taste, add more as needed).
- Amaze your loved ones.
Bonus: use multicolor carrots and end up with pink soup, as we did.
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