Wednesday, October 11, 2006

Uber easy and awesome curry anything soup

Sorry it took me so long.. I was in search of inspiration. This soup rocks, even on a Wednesday night when you have nothing in your fridge but half an eggplant and some stray vodka coolers someone left at a party.

The original one called for zucchini, but this week's was carrots, and I'd say pretty much any vegetable would be sweet ass.

1 large onion, chopped
3 medium zucchini, chopped, or the equivalent volume of whatever vegetable is in the bottom of your fridge
2 tablespoons Indian curry paste (be lazy, get the store-bought one)
4 cups chicken stock, or vegetable stock if you have hippie friends
1 cup plain yogurt
chopped coriander for garnish

Fry up the onion and vegetables in a soup pot for a couple of minutes. Add the curry paste and mix it in well. Once you can smell it, toss in your chicken stock and let it boil until the vegetables are cooked. Puree. At this point you can add some other random vegetables for colour and texture -- grated carrot, chopped peppers or whatever. Simmer until they're softened. Reduce heat, and add yogurt to taste. Garnish with fresh coriander and serve. Yummy.

1 comment:

Anita said...

This is perfect for me since I always have old vegetables lying at the bottom of my fridge.