Christina / BooksandTea Send Message

Since I have a bunch of buckwheat from YS, I have less incentive to hoard this now. And it’s tasty – cozy, toasty, nutty. I’ll see if I can get a second steep out of this.

But otherwise, let me tell you about this awesome soup I just made that I’ll have for lunch over the next few days:

- 2 big carrots
- 1/2 head of cauliflower
- 1 acorn squash
- 1 red onion
- 5 cloves of garlic
- 1 inch piece of ginger (very thick)
- curry paste
- salt, olive oil
- herbs and spices (whatever works for you)
- cream
- chicken broth

1. Take the cauliflower, squash, and carrots, and cut them into medium-sized chunks/florets. Drizzle them with olive oil, salt, and pepper, along with whatever herbs/spices you have on hand (eg: sage, oregano, garlic powder, whatever).
2. Toss the veggies, oil and spices together to coat, then roast them in a 375°F oven for 50 minutes or so. Make sure to give them a stir every often so they don’t burn.
3. A few minutes before the veggies are done roasting, chop a red onion and finely dice/grate the ginger and garlic.
4. Heat a large soup-pot, put some olive oil in it, and then add the garlic, ginger, and onion. Let them saute for a few minutes and add some salt and pepper to the pot.
5. Once the onions start to brown, add the curry paste (2-4 Tbsp) and stir it all together. If things are clumping up or sticking to the bottom of the pan, add some liquid to deglaze.
6. At this point, the roasted veggies should be done roasting and have had some time to cool outside of the oven. Take those veggies and chuck them into the soup-pot, and give them a stir so they can get coated in the onions and curry paste.
7. Now add the chicken broth in (I dunno, 4-6 cups? I didn’t measure). Let the whole thing boil for about 15 minutes. You can taste the broth as it’s cooking to adjust the seasonings as necessary.
8. After it’s done boiling, turn the heat off and get out an immersion blender (stick blender). Then start blending like crazy until it’s a puree. It doesn’t have to be velvety smooth, but it should definitely be a puree.
9. Now add the cream (1 used a small 1-cup carton of 10% cream) to finish it off.

Then eat it!

Fucking delicious, yo. I’m going to really enjoy lunch tomorrow.