Where are my curry lovers out there? Personally I’m a big fan of all things curry. Green, red, Thai, Indian- you name the curry, and I’ll eat it. So I was delighted when my kiddos and I went over to a friend’s house for a play date, and the smell of curry filled the house. My awesome friend was cooking up a lovely curry and carrot soup for our lunch.
It was so simple, yet so incredibly delicious!
My friend’s soup is the inspiration for my version, which I call Red Curry Leek Soup. She and her family are vegetarians, and I’m telling you I did not miss the meat in her version of this dish one bit. It was filling and satisfying just the way she made it. However, as I’ve said before, if a dish doesn’t contain meat, my hubs considers it a snack, not a meal.
So of course I adapted her dish to fit the needs of my family, and wouldn’t you know, now it’s a favorite!
Soups are one of those things that I feel are the easiest to make when you’re working on getting started on a real food journey.
We all know by now that we desperately need to decrease, if not eliminate completely, our consumption of processed foods.
Granted, there are some pretty great quality soups on the market out there. When I was growing up, Campbell soup was it. But soups have come a long way. Now, they have soups made with organic ingredients that come in a box rather than a can (so you can skip the BPA), and most of them taste…..decent.
But there is no pre-packaged soup out there that tastes as good and satisfies the soul more than a homemade soup.
No boxed soup is going to have the same depth of flavor as one that I make at home with my homemade bone broth. And I assert that once you know how to make a homemade soup, you can have a super nutritious and really delicious soup ready in thirty minutes flat.
All you need is a good stock pot (that’s one of my Top Ten Kitchen Necessities!) and a simple template for soup making.
I make ALL soups in just FIVE basic steps.
Here they are:
1. Brown the meat (if using)
2. Add in veggies
4. Add stock (or other liquid)
5. Bring to a boil, reduce to a simmer
Pretty simple, right? Right. That’s the basic flow of how to create a fast soup. Here’s a bit more detail into those steps:
1. Brown the meat.
If you’re making a soup with meat in it, the first thing to do is add that to the pot and get it nice and browned. Depending on the fat content of the meat, you may need to add a bit of extra fat to the pan first by way of coconut oil, ghee, tallow, or whatever your favorite stable cooking fat of choice. Browning the meat adds great depth of flavor to a dish, and this is where you create that yummy brown stuff on the bottom of the pan (we’ll scrape that up later). Brown food = flavorful food!
2. Add in veggies.
Once your meat has browned, you can add in whatever veg you want to use, which brings me to another point about why I LOVE making homemade soups. They are a fantastic way to use up all of the veggies in your fridge that are about to go off. I happened to have leek in my fridge to use up, so I added it to the soup and it turned out great! So add those veg to the pot, stir them up and let them saute for a few minutes, or until they start to soften.
This is when you add in a generous amount of sea salt, pepper, and whatever other spices you’re going to use. Reason # 874 why I love making soups: they are a great way to use dried spices. In this particular recipe, I use a red curry powder. However I often use an Italian seasoning blend or a Homemade Taco Seasoning for a southwest flavored soup. So add your spices to the pot, and let them cook with the meat and the veg for a couple of minutes. When you saute the spices with the meat and veg, you “wake-up” the spices, so to speak and intensify their flavor, so don’t skip this step!
4. Add stock or liquid of choice.
In my Red Curry Leek Soup, I use a blend of Homemade Bone Broth, Homemade Coconut Milk (just leave out the sweetener), and canned tomatoes. If you go for canned tomatoes, select a brand that doesn’t line their cans with BPA.( I like this kind). If you don’t have homemade stock, go for a quality boxed stock like this one. This is when we get all of that yummy flavor off of he bottom of the pan. When you add your liquid, take a wooden spoon and scrape all of the brown stuff up. Like I said, this is major flavor!
5. Bring to a boil, reduce to simmer.
Now crank the heat up, put the lid on, and bring that sucker to a boil. Once it comes to a boil, reduce the heat to a simmer, crack the lid and let it go for another 15-20 minutes. After that time, taste it and adjust your salt and pepper.
Voila! Home cooked, delicious, one pot meal.
You can follow those five steps for any soup or stew.
No go! Make some soup!
But wait…wait for my recipe first….then go make some soup.
Here it is….
- 1 tbsp Ghee or Coconut Oil
- 1 lb organic chicken thighs (I use thigh because I love it, but use whatever cut you prefer), cut into 1 inch chunks
- 1 medium sized onion, diced
- 1 leek, cleaned and diced
- 7-8 large carrots, peeled and sliced
- sea salt and pepper to taste
- 4 tbsp red curry powder
- 1 15 oz can diced tomatoes
- 15 oz coconut milk, full fat
- 4 cups chicken stock
- juice of 1 lime
- Heat a large stock pot over medium high heat on the stove top. Add ghee (or coconut oil) to the pot.
- Add chicken to the pot in one layer and let it brown on all sides, about 3-5 minutes.
- Add onion, leek and carrot to the pot. Stir and let saute until the onion is translucent, about 3-5 minutes.
- Season generously with sea salt and pepper. Add curry powder to the pot. Stir to incorporate and let the spices toast until fragrant, about 3 minutes.
- Add tomatoes, stock and coconut milk to the pot. Stir and scrape up all of the yummy brown stuff on the bottom of the pan.
- Put the lid on. Bring the soup to a boil. Reduce the soup to a simmer and leave the lid cracked. Let simmer for an additional 15-20 minutes.
- Taste and adjust salt and pepper.
- Squeeze the lime into the pot and serve!
Happy Soup Making!
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