Bitchin' Curry Soup
Submitted by MICHELLE
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| prep time: 5 min. | cooking time: less than an hour | makes about 3 servings |
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| A spicy, hearty soup that pairs well with jasmine rice and green tea. |
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Equipment:
medium sauce pot, potatoe masher
Ingredients
2 potatoes, cut into chunks.
3 carrots, cut into one-inch peices.
handful chopped green onions
2 tbsp. curry powder
seasonings of choice(salt, garlic salt, seasoned salt, cracked pepper)
3 tablespoons coconut or olive oil
1 packet Adobo seasoning or vegetable stock bullion (1 cube)2 cups water (besides the water used to boil veggies)
Directions
1. boil potatoes and carrots until EXTREMELY tender.
2. drain the majority of water out of saucepan, leaving just an inch or so in the saucepan.
3. use potatoe masher to mash carrots and potatoes until they look like watery orange-colored mashed potatoes.
4. add green onions, curry, oil and all other seasonings to taste desired. mix.
5. add water (use more or less depending how thick you want it)simmer for 15 minutes. |
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Reviews (add your own)
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| Jodilee wrote on Saturday March 26th, 2005 06:30 PM |
 three and a half soybeans |
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I left the skin on the potatoes and didn't mash everything completely for some chunky soup. Delicious! Thanks! |
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| jackie wrote on Friday January 20th, 2006 09:32 PM |
 four soybeans |
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the soup was delicious. i used about 6 yukon gold potatoes in mine |
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| Elizabeth wrote on Saturday January 21st, 2006 04:32 AM |
 three soybeans |
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It's good. I also left the skins on and I think next time I might add about 4 or 5 cups of water and then double everything else (leaving half of the potatoes and carrots chunky and using the rest for the broth). Just as it says, it's quick and really easy. |
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