RECIPE: REC: Pasta Place Curry Soup (should go in the T&T!)

RECIPE:
C

cheezz

Well-known member
Pasta Place Curry Soup

from the Pasta Place Restaurant in Studio City, CA

Makes 4-5 servings

2-1/2 cps. half & half OR 2 12-oz. cans of Lite evaporated skim milk

2 cps. water or chicken stock

2 cloves garlic

1/2 medium onion

1/2 green pepper, cored & cut up

1/2 sweet yellow pepper, cored & cut up

1/2 sweet red pepper, cored & cut up

1 zucchini, cut up

1/2 cp. broccoli florets

1/2 cp. cauliflower florets

1 cp. mushrooms

1/2 baking potato, peeled & halved

1 Tbl. curry powder (more if you like it HOT!)

1 tsp. salt

Pepper to taste

Combine cream & water in stock pot. Add garlic, onion, peppers, zucchini, broccoli, cauliflower, mushrooms & potato. Stir in curry powder, salt & pepper. Bring to boil; reduce heat, cover and simmer 30-40 min.

Remove from heat & cool few minutes. Puree in blender until smooth. Serve immediately, or pour back into pan and reheat when needed.

NOTE: I always make a double batch and freeze half - it freezes beautifully for months.

 
Thanks for posting this, I have three peppers, red, yellow and green,

that I need to use up. And a bag of frozen broccoli that didn't make it to the freezer. This will be perfect, thanks!

 
This smells wonderful, and tastes good too. I have it simmering

on the stove right now. I think I am going to finish it up with a can of lite coconut milk, and maybe a little cilantro. This is one of those times, I love my stick blender. Thanks for a wonderful recipe.

 
PLEASE give feedback... I love the coconut milk idea. Wow - you're fast! smileys/smile.gif

 
We liked this a lot, but I think I was off on the amount of veggies needed...

I doubled the recipe, and found I didn't have enough of the broccoli and cauliflower. I ended up adding carrots,some leftover pumpkin, coconut milk; tasted it, and it seemed bland. So then I added some fresh grated ginger and peanut butter, in otherwords, I ended up tweaking it too much. I really liked it before I added the coconut milk. I am going to try making this again, and following the recipe more closely. I think it is a good one, and I want to try it again. I will make a single batch, and add the coconut milk to that strength.

 
Dawn, thanks for the feedback. It IS a rather thin soup, but I don't mind that.

If you would like it a bit thicker, you can certainly add more veggies - especially a little more potato to thicken it a bit. If you get the hot Indian curry, be careful how much you add!

 
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