1 med.-lg. sweet onion
1 med. sweet potato
1 med. red potato
1 purple shallot
5 cloves garlic
3 stalks celery
1 med. red potato
1 purple shallot
5 cloves garlic
3 stalks celery
1 lg. carrot
a little vegetable stock
1t smokey salt
1t turbinado sugar
2T ground cumin
1T curry powder
1T pumpkin pie spice
Chop and combine all the above in a 4 quart pot. Simmer-saute' on low for several minutes until everything's sizzling. Stir in the seasonings-spices and begin slowly adding 4-6c water, a little at a time. Cover and bring to a boil when all the water is added. Reduce heat to a low-bubbling simmer and cook until the celery is beginning to soften. Remove from heat, uncover and let cool 15 minutes.
Blend with your immersion blender, adding 13.5oz canned coconut milk now if you'd like. This time I omitted it since I was cooking for people who prefer it without coconut* This turned out well, and saved a lot of calories, but adding coconut milk compliments the vegetable and curry flavors nicely.
(just before serving, add a dollop of seasoned sour cream if you want. To make this, I add ranch powder, dill and black pepper to sour cream. I've also done this with smokey sea salt, lemon pepper, and dill. -- Eliminate for a non-dairy, vegan soup.). Sprinkle each bowl with a garnish of sunflower kernels, pumpkin seeds and dried date pieces. Mmmm, Curry Soup!! . . . Lin
a little vegetable stock
1t smokey salt
1t turbinado sugar
2T ground cumin
1T curry powder
1T pumpkin pie spice
Chop and combine all the above in a 4 quart pot. Simmer-saute' on low for several minutes until everything's sizzling. Stir in the seasonings-spices and begin slowly adding 4-6c water, a little at a time. Cover and bring to a boil when all the water is added. Reduce heat to a low-bubbling simmer and cook until the celery is beginning to soften. Remove from heat, uncover and let cool 15 minutes.
Blend with your immersion blender, adding 13.5oz canned coconut milk now if you'd like. This time I omitted it since I was cooking for people who prefer it without coconut* This turned out well, and saved a lot of calories, but adding coconut milk compliments the vegetable and curry flavors nicely.
(just before serving, add a dollop of seasoned sour cream if you want. To make this, I add ranch powder, dill and black pepper to sour cream. I've also done this with smokey sea salt, lemon pepper, and dill. -- Eliminate for a non-dairy, vegan soup.). Sprinkle each bowl with a garnish of sunflower kernels, pumpkin seeds and dried date pieces. Mmmm, Curry Soup!! . . . Lin
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