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| Look at all those vegetables |
First you need to chop up all the veggies.
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| Veggies: sliced and diced |
Now heat up some olive oil and a bunch of garlic
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| The recipe called for five cloves, but recipes always underestimate the amount of garlic you actually need. I used six cloves. |
Then toss in the onions and carrots. Cook for a few minutes until the carrots are tender and sprinkle in some salt.
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Then add the squash and some more salt.
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| That's a big pot of veggies! |
Let that cook for a few minutes while you measure out the curry and wine. These two ingredients are the whole reason I chose this recipe.
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| I think I may use a bit more curry than that next time. Just a bit. |
Then pour yourself a glass of wine for good measure.
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| The best part of cooking, really. |
Now stir in the curry
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| It smells so good! |
Then add the wine and a box (48 oz) of chicken broth
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| And now it looks like soup! |
Mmmm. Now cover the pot and let everything simmer for an hour. While your kitchen smells progressively better and better.
An hour later, it's time to puree the soup. Once again, I took a bunch of pictures of this process, but my blogger app seems to have eaten them. Next time I'll have to triple check that that things syncs once I've finished my draft.
Pureeing the soup was quite an experience. We ladled it into a blender, then poured it into a separate bowl. It took three batches to do everything, and we made quite a mess. I'm glad Kevin was there to help out. I'll definitely be sticking an immersion blender on the wedding registry.
We served the soup with a fish that I took a cool picture of, but that has since disappeared. Stupid iPad.
Next week we're hosting a fancy dinner party, and I'm considering making a batch of this for everyone. It's actually both vegetarian and paleo-friendly, which is a rarity among the things I cook. We'll see how ambitious I'm feeling.
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