It rained the other day and I felt the promise of spring on
a cold wet day. The grey piles of snow melted for a day or two, revealing the
green of lawn and garden. Yes, it was the promise of spring in the middle of
February.
I'm already planning my vegetable garden. What will I do
with all those tomatoes? Should I tear out the hydrangeas to make room for
more? Maybe that's too drastic?
Speaking of tomatoes, here is an absolutely gourmet soup I made last fall. I still
have a few servings tucked away in my freezer. I think it is nice enough to serve to company
and would be bang-up with a grown-up grilled cheese sandwich.
Here's what you need:
3 C chopped onion
2 T coconut oil
6 cloves fresh garlic
1/4 C minced fresh ginger
3 T curry
3 T garam masala
4 C vegetable stock
8 C fresh, ripe tomatoes (or canned, if you are in a deep
freeze like I am here in Michigan
in February)
1 C full fat coconut milk
Here's what you do:
Saute the veg in the coconut oil until soft. Add the spices
and stir. Add the stock and tomatoes. Cook until well blended and the tomatoes
are totally soft. Add the coconut milk. Allow to sit for a while with a lid on
and the heat off to meld all the flavors. Blend until completely smooth. For a beautifully silky soup, strain before
serving.
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