Curried Winter Soup Food

CURRIED WINTER SOUP

Steps:

• Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
• In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
• If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
• After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

CURRIED WINTER VEGETABLE SOUP

Steps:

• In large stockpot, melt butter.
• Stir in cumin, curry, rosemary, pepper, and sage.
• Add garlic and leek.
• Cook on low heat, 2-5 minutes or until leek is tender.
• Add stock, water, rutabaga, and lentils.
• Bring to a boil, slowly.
• Reduce heat and simmer 10 minutes, covered.
• Add potatoes, carrots, and parsnips.
• Simmer, covered, for 25-40 minutes or until vegetables are tender.
• Remove from heat; allow to cool slightly, until all bubbling has stopped.
• Mash with a potato masher until consistency is partly chunky.
• Stir in coconut milk (if using) and cilantro or parsley.
• Return to heat briefly to re-warm and serve.

CURRIED WINTER VEGETABLE SOUP

Steps:

• Place about 3 tablespoons vegetable oil in a large pot over medium-high heat.
• Add the eggplant and cook for about 2 minutes, stirring.
• Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Bring heat back up to medium-high and toss in the red bell pepper, onion, garlic, salt and pepper, (add a little more oil should the mixture seems dry).
• Keep cooking for 5 more minutes, stirring occasionally.
• Pour in stock and bring to a simmer.
• In the meantime, add the curry paste and the mango chutney along with 1 cup of the stock in a food processor or blender and puree until smooth.
• Pour the curry mixture into the pot along with the chickpeas and tomatoes.
• Add salt and pepper to taste.
• Bring the mixture up to a bubble and simmer for 10-15 minutes, (until the potatoes and veggies are nice and tender and the flavors have melded together).
• Fold spinach in at the end.
• Serve generous amounts in bowls and top with pita chips.
• Garnish plain yogurt if desired.
• Enjoy! ;).

WINTER VEGETABLE CURRY

Steps:

• Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
• Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
• Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
• Ladle into serving bowls and add a dollop of yogurt.