teaspoons Bonito Fish Powder soup stock.
Stir gently, cover
rocessor then put in a soup pot. Add a 1/2
saute carrots, onions and curry powder (or curry paste) in oil on
In a large soup pot, saute onion in oil until clear.
Add curry powder & cook for 1 minute.
Stir in stock, squash & apples. Bring to a boil.
Simmer, covered until squash & apples are fork-tender.
In a blender (or food processor)puree tofu and soup in batches
Return to pot & season w/ salt & pepper.
pple with 1 tsp of curry powder, stirring from time to
pressure cook the dal well.
Melt butter in a saucepan add curry leaves, tomato pieces, both the pastes.
Fry for a while till tomatoes become soft.
Now add salt, turmeric and the boiled dal.
Add water if required to adjust the consistency continue boiling for 5 minute.
Garnish with lemon rings, chopped coriander.
Serve hot.
you can also add any soup vegetable of your liking.
Add all ingredients to saucepan and boil for 20 minutes. Then puree soup in blender. Serve.
re soften. Add curry roux in the soup and bring to a
aucepan. Add the cabbage and curry powder and simmer for 5
Place the chicken breast and chicken stock in a pan, bring to a boil, cover and simmer for 40 mins. Remove the chicken and allow to cool slightly. Add the coconut milk and curry powder to the pan and bring back to a boil, add the carrots and simmer for 5 mins. Add the spring onions and chili pepper and simmer for another 3 mins. Cut the chicken into thick slices and briefly return to the pan to heat through. Serve with fresh cilantro.
1. Saute leaks and carrots in butter - 5 min
2. Stir in curry, cumin and nutmeg
3. Add chicken stock and orange juice
4. Bring to a boil, cover and simmer 25 - 30min
5. Cool - puree in food processor
6. Stir in cream
7. Season with Salt and pepper
8. Garnish with croutons before serving
n a heavy-bottomed large soup pot on medium until a
Heat oil in a soup pot over medium heat. Add onion; cook until translucent, about 3 minutes. Add celery and garlic; cook for 5 minutes more. Add vegetable stock, yam, potato, lentils, curry paste, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are cooked, 15 to 20 minutes.
Stir coconut milk into the pot with the vegetables. Transfer half of the soup to a large bowl. Blend with a stick blender. Return blended soup to the pot and stir in cilantro.
eeks 3 minutes. Add squash, curry powder and sugar; cook 2
arlic, ginger, lemon grass and curry powder. Cook for about 5
dd garlic, ginger, chillies and curry, cook one minute.
Add
Stir red curry paste and olive oil together
Melt butter and saute onion until golden brown.
Blend in curry and flour then add the broth slowly. Bring to boil then reduce heat.
Beat egg yolks cream and 1 tbs soup together. When soup is no longer boiling slowly stir in yolk mixture. Do NOT allow soup to boil again.
Add pineapple and cognac to taste. Serve immediately.
day.).
2. FINISH SOUP Remove bones from slow cooker
alt to taste and the curry powder.
Pour in wine