Friday, January 14, 2011

Soup Time

Yam-Ginger Coconut Curry Soup garnished with pistachios

Yes, it is soup season again, and I have made some adjustments to an old favorite of mine. This time, I have added some curry and coconut milk to yam-ginger-squash soup. I started with a base of chicken broth, and roasted yams and squash, all made the day before. I cooked chopped ginger in oil for 5 minutes. Then added the yam, squash and curry and cooked a few more minutes. I then added the chicken broth and lightly simmered for 30 minutes. Let cool and blend or process until smooth. Stir in coconut milk.

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