Fool proof – Purée Curry Soup

The last couple weeks in Tallinn have been absolutely gorgeous! The snow hasn’t stopped floating down for quite a while now, and it has left me feeling like I am (not to sound cheesy, but..) literally in a winter wonderland. Since this beautiful change of scenery I have had this desire to be outside all the time. I just can’t get over the beauty. The fresh air, the quietness of a forest trail, and tranquility of nature seems to kiss my soul. I simply love it. However, there is a downside; after an hour or two in minus degree weather I tend to get a bit cold… and hungry.

But what better way to restore your body temperatures back to normal than with a warm bowl of thick, creamy, flavorful soup. And don’t let the idea of soup throw you off! As one of my friends always says, “soup is so underrated!” And I couldn’t agree with her more. I’ve had people repeatedly tell me how surprised they are at how full they feel after eating this bowl of goodness. So before you write it off completely, give this pot of a soup a chance.

And it’s so easy! No excuses. Every time I made this in the past I just eyed it. This was the first time I actually measured it all out. You’re welcome, haha. But what that means is, even if you mess up or do it a bit differently to what I have here, it will still come out great! So no stress.

To get started you’ll need:

2 Tbsp olive oil
1 chopped onion
1 heaping tsp minced garlic
2 medium sweet potatoes
5-7 medium carrots
2 Tbsp curry powder
4 cups water
4 cubes of vegetable bouillon
1 can chickpeas
1/4-1/3 cup coconut milk

Of course keep in mind you will need a purée machine or blender of sorts.

Peel and dice your sweet potato and carrots. Should be a couple centimeters in size.

After all the prepping is done, heat up your olive oil to medium-high heat. Once it’s ready, add your onion and garlic and stir for a couple minutes until it’s soft and your kitchen starts to smell amazing.

Then toss in your veggies and stir for another 2 minutes or so. Now grab your curry powder and stir that into your veggies for a couple more minutes. Careful not to walk away from your veggies for too long or the spice might start burning on the bottom of the pan.

Now add the 4 cups of hot water to your pot, give it a quick stir, crush the bouillon cubes in your hand and sprinkle them in. Once more give it a good stir so all the flavors and veggies cook together evenly. (Feel free to add a bit more or less water depending on what kind of consistency you want. Less water=thick soup, more water=runny soup)

Turn your heat up to high and let it boil for about 5 minutes, then bring it down to a low heat and let simmer for 15 minutes or until veggies are soft.

After you rinse and drains your chickpeas toss them into the veggies and blend away!

When you’re almost done blending add 1/4 cup canned coconut milk and continue to blend until it is completely mixed. Feel free to add more milk if you want it to be creamier and coconut-ier. But keep in mind it may make it more runny, in which case you could add less water to begin with.

Here you go! A soup rich in flavor and in nutrients, ready to keep you warm and healthy during this beautiful , yet freezing winter.

So, to recap:

Fool Proof Curry Soup

Serves: 5-6 

Tools:
Purée machine
Large pot


Ingredients:

2 Tbsp olive oil
1 chopped onion
1 heaping tsp minced garlic
2 medium sweet potatoes
5-7 medium carrots
2 Tbsp curry powder
4 cups water *
4 cubes of vegetable bouillon
1 can chickpeas
1/4-1/3 cup canned coconut milk

Directions
1. Dice onion and mince garlic. Set aside.
2. Dice sweet potato and carrots.
3. Heat oil to medium-high heat.
4. Sauté onion and garlic until soft. (About 2 minutes)
5. Add veggies and stir altogether for a couple more minutes.
6. Add curry powder and stir together. (Also about 2 min) Keep stirring so spices don’t burn.
7. Add 4 cups of water. Crush bouillon cubes and sprinkle in. Give a good stir. 
8. Bring to boil. Let boil for 5 min and then to low heat so it can simmer for 15 min. 
9. Take off heat. Add in rinsed chickpeas and purée. 
10. Add coconut milk and continue to purée until completely blended and smooth.

*add more or less water depending on desired consistency. Less water=thick soup, more water=runny soup

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