More complexity? My tweaking:
Same ingredients as recipe, except as follows:
Use butter, not margarine, unless vegan.
Add 1/2 red pepper to saute.
Do NOT peel potatoes, but use thin skinned ones (they will be pureed anyway; why throw away nutrients?).
Change 1/2 t curry to:
1 T curry (or more to taste),
1 1/2 t (or 1/2 T) garam masala,
1/4 t Indian red chili powder (cayenne is usable, but NOT Mexican).
Be prepared to add liquid promptly after adding spices. You want spices to be opened by heat on bottom of pan, not burned.
Reduce liquid to 2 cans of vegetable broth, plus 1 can water.
Note: Dish can be prepared to this point and finished later.
After vegetables are softened by broth and water, add 1 can coconut milk and bring back up to temperature. Wait until shortly before pureeing to add coconut milk. (Shake can well.)
I find that this soup is best served warm, not hot. Also easier to transfer to and from blender if not too hot.
Obviously calories go up with coconut milk, but with added spices and coconut milk there is a more complex SE Asian flavor. Layers, folks, keep thinking layers.
P.S. The sweet potato idea is a good one! And they cook in water faster than some white potatoes. Sweet potatoes: An under-utilized addition to soups.
Was this review helpful?
[
YES
]
0 users found this review helpful
More complexity? My tweaking:
Same ingredients as recipe, except as follows:
Use butter,...