Spice up autumn nights with aromatic curry soup
There's no better way to warm up quickly than with a bowl of hot soup. On autumn and winter days, it's an invaluable comfort when you return home to the loud growling of your stomach. Instead of the classic broth, why not try something completely different, with a slightly exotic flavour?
23 October 2024 21:21
Cooking a pot of soup solves two problems: it can be reheated quickly, and it warms you up so much that it's easy to forget about the cold outside. Although the range of soups in Polish cuisine is quite extensive, it's also worth exploring recipes from other parts of the world. Among the autumn favourites, curry soup will quickly find its place, enchanting with its aroma and spreading warmth after just one spoonful.
Warming curry soup
This soup is a true delight for the taste buds. When it's being prepared, the whole house fills with the aroma of intense spices. In the broth, you can't miss the curry mix itself, as well as onions, garlic, and ginger. This trio also works beautifully when you start feeling the chill of autumn colds.
You can make curry soup using the broth left over from lunch. It's a brilliant way to transform it into something other than tomato soup.
Ingredients:
- about 2.6 pints of broth
- 5 onions
- 2 heads of garlic
- a 2-3 inch piece of ginger
- 3 carrots
- a few allspice berries
- 4-5 bay leaves
- 1 package of curry spice or 1 tablespoon of curry paste
- fresh coriander
Method of preparation:
- Prepare the onions. Peel them and cut in half. Then place them at the bottom of a dry pot and char them heavily over heat.
- Once browned, add a little oil and turn them to the other side.
- Add the halved heads of garlic to the charred onions. Fry everything together until the onion is brown and the garlic is soft.
- Scrape all the charring from the bottom of the pot with a wooden spoon.
- Pour in the broth and add peeled and sliced carrots.
- Add the allspice and bay leaves. Cook on a low heat until the carrots are soft.
- When the carrots are ready, add the curry and cook for a few more minutes. Season with salt and pepper to taste.
Serve the soup sprinkled with chopped parsley or coriander. You can also cook prawns in the soup, and in the vegan version (if the broth was vegetable-based), add tofu. If the flavour is too intense, you can add some coconut milk. Enjoy your meal!
