Thai Curry Soup!

Recipe! Recipe!

Hi All! I like exclamation points! You know what I like even more? An amazing recipe. And I made it up myself! (with DanT's expertise, chopping skills and organization). One of the best parts about this soup, besides how good it tastes? It is quick!!

Thai Curry Soup

Serves 4 (two dinner and two lunch portions!)

Ingredients:

1 bag of soba noodles

1 TBSP Coconut oil

1 yellow onion, diced

1 sweet potato, diced

1 container of Maya Kaimal Coconut Curry Sauce

1 can coconut milk (and one can-full of water)

4 baby bok choys, chopped, separated into white parts and green parts

1 bunch scallions, chopped, separated into white parts and green parts (only use the crisp green parts)

1 lime

Curry paste to taste

Directions:

1. Prepare noodles according to package directions. Drain and set aside.

2. Place the coconut oil in a big pot and melt it on medium heat. Add the sweet potatoes, onions and white parts of the scallions and saute for 5-10 minutes until the onions are translucent.

3. Add the coconut curry sauce, coconut milk, and a can-full of water. Bring to a boil. Taste. If not spicy enough for your liking, stir in a teaspoon at a time of curry power until you are satisfied with the spice level.

4. Boil for a minute or so, then add the green parts of the bok choy and scallions. Cook for a minute.

5. Turn the heat off and squeeze the lime juice in.

6. Put some soba noodles at the bottom of a bowl and ladle the soup on top, making sure to get some onions and sweet potatoes off the bottom of the pot.

7. Enjoy!

YUM.

I made up a recipe! And it was goooood...

My CSA is deep into fall veggies at this point. What does a girl do with a butternut squash, a buttercup squash, a bunch of potatoes and whatever is in the fridge? Make soup of course!

Potato-Squash soup!

Makes about 4 big bowls

Ingredients:

• Two 2-3 pound squashes. I used a butternut and a buttercup, but only because I had them. Go wild! Cut in half, scoop the seeds out of the middle.
• Two pounds of potatoes. I had Yukon Golds. Cleaned and sliced in half.
• One yellow onion. Cut in half.
• One head of garlic. Trust me on this. You are going to roast it and it will be amazing.
• Olive oil.
• Salt and pepper.
• Tofutti sour cream.

Directions:

1. Set your oven to 400 degrees Fahrenheit.
2. place all your veggies (except the head garlic) cut side down in baking pans. It took me two baking pans, but all my pans are small as I only have a 3/4 sized oven.
3. Generously pour olive oil over the veggies.
4. Place veggies in the oven uncovered. Bake for 45 minutes or until the squashes are easily pierced with a knife.
5. For the garlic, slice off the top quarter of the head (do not remove all the papery stuff) exposing the cloves. Take a piece of tin foil and surround the garlic, leaving the top open. Pour olive oil on the top of the garlic, and then twist the tin foil closed. place in the oven and bake along with the other veggies, but only for 20-30 minutes.
6. After everything has cooled, scrape it all into a strong food processor (we have a Vitamix. Highly recommended!). Scrape out the squashes, throw the potatoes and onion in. For the garlic, take it out of the tin foil, (take a moment to smell the awesomeness that is roasted garlic,) and squeeze the cloves out of the skin into the food processor.
7. Depending on how thick you like your soup, thin with a little water or veggie broth. I didn't thin it at all. It was delicious.
8. Blend. Add salt and pepper to taste.
9. Portion into bowls and swirl in a scoop of Tofutti sour cream.
10. Enjoy!