Curry Soup
Its easy. Its spicy. Its yellow.
Its also adjustable to your taste buds. And of course being the kind of dump-and-pour, eyeball-it, and sniff-it cook I am, I don’t use exact measurement or make it the same way every time.
The basic ingredients:
1 quart of homemade chicken broth
1 can of coconut milk—or make it yourself here
Curry powder–I used about 2 Tbs I think. You can buy it premade or a search online will bring up lots of options to make your own. I haven’t tried it yet but I do add more cinnamon to the blend I buy.
Chopped veggies – for the one pictured I used 2 sweet potatoes, 2 thick carrots, and three celery stalks. Use what you have and like. You could even add lentils, beans, rice, or white potatoes if your tummy and waistline can handle those.
Chopped cooked meat– for the one pictured I used leftover chicken but you can use roasts from just about any animal or even shrimp.
The Secret Ingredient: about 3 Tbs. of cashew butter- I love the added complexity it adds.
Dump the broth, coconut milk, and curry powder in a pot. Chop up veggies and put them in the pot. I chop them all pretty small. Partly so they cook faster and partly because it means less cutting up for the toddlers to eat it after its cooked. Bring to a boil then simmer.
After the veggies are almost tender I throw the meat in to warm up.
I added the cashew butter last. There was no reason for it other then it was an afterthought. You could probably add it at the beginning.
Thankfully Curry is something everyone in this house actually enjoys-in fact after I made it I hardly had time to eat some myself because I was busy filling and re-filling my kids’ bowls and then cleaning them up. At least it gave my soup time to cool. 🙂
Vintage Vittle Recipes 