Hello, young Padawan
Because curry is good with everything, even with soups, it’s time to make a little spicy soup on this blog, which everybody will love, even the youngest, because it’s not dirty spicy and only takes a few minutes of preparation.
Curry is, in essence, a warming spice; that is to say, it is a treasure that will warm you from the inside, take care of your digestion, and bring harmony to your microbiota.
No long speeches since it’s about making the most of your time, so let’s go to the kitchen!
Warming Winter Curry Soup
For 2 servings
1/2 butternut squash
1 tsp of vegetable stock (or 1/2 cube)
A knob of butter (around 1 tsp)
1 tsp of high quality curry, if you are lost, I recommend this one, tested and approved for around ten years.
Salt, Madagascar pepper
Remove the seeds from the half squash with a tablespoon, cut off the ends of the carrots, and wash everything well in clean water.
Peel and finely chop the onion. Cut the carrots and butternut (with the skin, ed) into small cubes.
In a saucepan or soup maker, brown the onion for five minutes with the butter over medium heat. After two minutes of cooking, add the diced carrots, stir, and resume cooking.
After the five minutes of cooking, add the diced butternut, curry, broth, salt, pepper, and 20 fl. oz of filtered water.
Cook for 25 minutes over medium heat. Mix well and reserve.
In your prettiest soup plates, Chinese bowls, or pretty little lidded casserole dishes like the one in the photo (link here, these are the 20 fl. oz – I encourage you to wait like me for the sales, they are regularly -30, or even -40%), pour a few ladles of this sumptuous warming and delicious soup.
An excellent dish to accompany with a nice slice of natural and organic sourdough country bread, and if necessary or desired, a little artisanal goat’s cheese and a good glass of light but fruity Burgundy.
All that remains is for me to wish you an excellent appetite and a good weekend, and I’ll see you next Friday for new adventures!