Leigh's Rilly Gud Soup

By -

Leigh's Soup!
3 sweet potatoes
5 medium-sized carrots
half an onion
1 garlic clove
1tbsp. red curry paste
ginger, either ground or fresh
2 cartons of vegetable or chicken stock
1/2 green pepper
2 zucchini
1 can of coconut milk
salt
pepper
hot pepper flakes
curry powder, if you want
First I boiled 3 sweet potatoes in a large pot for about 10 minutes, then added about 5 medium-sized carrots and boiled them together for another 5 minutes.
In a separate (small) pot, I fried a half an onion, 1 clove of garlic, about a tablespoon of red curry paste, and some ginger together, with some salt. After about 5 minutes, I added the green pepper and zucchini.
Drain the water from the potatoes and carrots, add the onion mix to that, then add the two cartons of stock. Bring to a boil.
I added this all to the blender in batches to puree it. Then I added a little more curry powder, salt and pepper and some red pepper flakes. Once it was all pureed and thickened a bit, I added about 1/2 cup coconut milk.
Rilly gud soup!!

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more