Eiji Posted September 11, 2015 Share Posted September 11, 2015 (edited) So I made a soup the other day...a purée of sweet potatoes, onions, carrots and garlic. It was ok so I spiced it up with some curry seasoning and man it was almost like curry without the chunks of potatoes, carrots and onions. I thought with a little tinkering this could be a perfect curry base without having to add flour to thicken. In the pot goes:1 sweet potato sans skin cut into 1" slices2 large carrots chopped into small pieces1 apple chopped1 med onion chopped1 cup dry lentilsEnough water to cover and bring to boil. While waiting to boil add:1 tbsp coconut oil1 tbsp earth balance1 tbsp minced ginger4-5 cloves garlic1 bay leaf1.5 tsp salt2 -3 tsp garam masala1 tsp cumin1 tsp coriander1/2 tsp turmeric1/2 tsp fenugreek seeds optional Reduce heat and cover. Simmer 40 min or so While you wait cube 4 med potatoes, 3-4 carrots, and chop one med onion. When the 40 min is up puree the contents of the pot and return to the pot. I poured some off to save for another meal after adding some cayenne pepper to taste. I was pretty stoked at this point. Add water to desired consistency. Toss in the cut potatoes and carrots. Cook the onions in a cast iron skillet no oil is necessary and add them to the pot once they are translucent. Oh yeah bring the puree to a simmer and stir ocassionally until the carrots are soft. Enjoy over brown or white rice. You can also add some cubes of extra firm tofu to increase the protein. Edited September 11, 2015 by Eiji Link to comment Share on other sites More sharing options...
Eiji Posted September 11, 2015 Author Share Posted September 11, 2015 Oh and don't puree the bay leaf Link to comment Share on other sites More sharing options...
lemonlifts Posted November 21, 2016 Share Posted November 21, 2016 This looks yummy! Just curious what makes it Japanese. Link to comment Share on other sites More sharing options...
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