SOUP MAKES A FREQUENT APPEARANCE IN THE TWO Js’ kitchen, particularly during the California winter rainy season, which thankfully is on the wane, unless El Niño is playing tricks.
Veggies used in this easy curry soup vary depending on what’s being harvested at Eatwell Farms, the Sacramento River Valley farm from which Miss Jo and Jeff get their $25 weekly organic farm box.
Starring in this week’s soup are butternut squash, carrots and leeks. (The rosemary came from the two Js’ Glen Park back yard and the rest of the seasonings from bodegas in the Mission.)
The stock was made by covering a chicken carcass and its innards with water and boiling for a couple hours. (Don’t forget to chill the strained stock for at least a couple hours, making it easier to remove fat on the top.)
The soup goes great with Jeff’s storybook potato bread.
NO HURRY CURRY SOUP
1 head garlic
2 butternut squash
5 large carrots
2 leeks
2 handfuls cilantro
10 dried chiles de arbol, or other hot pepper
2 tablespoons fresh rosemary
2 bay leaves
3 tablespoons cumin
4 tablespoons turmeric
4 tablespoons fresh ginger
1/2 teaspoon salt
3 quarts broth
1/2 cup lime juice
1 can coconut milk + 1 can of H20
Chop and then mix well everything except liquids for 10-15 minutes in hot olive oil. Add liquids. Cook on medium heat for two hours. Whip soup until creamy with immersion blender. It’s okay if a few chunks remain. Cook for another 30 minutes.
Serve with dollop of plain yogurt.
2 Comments
Yummy! I’d love to try this. Alas, I’m the only Scribe who eats curry. Perhaps I could persuade Ella Numera Una to join me?
Raining here in Maryland. My mom and I are looking at your recipe and salivating. Did you know she is a butternut squash soup fanatic? However, “Bob doesn’t like cilantro,” she says, “or curry.” Ah well, guess we’ll stick with the blander version.
p.s. Mom says Hi!