Wednesday-Survivor-Night was chez moi this week.
After the dentist had, with a questionable amount of gusto, chiseled away at my gums on Tuesday, he proceeded to rub salt in my, still-bleeding, wound by informing me of the fact that I could not eat solid foods for several days, nor exercise for a full 48 hours. Huh. What was I to do? My days off consist of cooking and going to the gym. Welllll, what a pickle.
To fight back against the dentist’s, near-emotionally-fatal, jab-uppercut-right hook combo, I sent out an S.O.S. to the fam. I needed an excuse to cook, and some help in eating it. Enter: Survivor Night.
It’s what we do. An excuse to get together, once a week, to have dinner and to catch up. And to watch the cast-aways battle it out.
On the menu? All things smashed and pureed. The star of which was a throw-together soup that was ultra-delicious.
Soups are a funny thing. Look in your fridge and pantry, throw whatever you happen to have on hand into a pot, blend, and voila! Super tasty (?).
This one, however, was particularly good. Maybe the best soup that I’ve ever made.
Ummm, yes. It was. (*abruptly throws all modesty out the window*)
Curried Veggie Soup
2 Tbsp extra virgin coconut oil
2 medium onions, chopped
1 leek, thinly sliced
1 2″ piece ginger, minced
2 large cloves garlic, minced
2 medium-sized potatoes, peeled and chopped
5-6 large carrots, chopped
4 stalks celery, thinly sliced
1 Tbsp curry powder
4 cups veggie stock
2 cups water
1 can coconut milk
salt and pepper, to taste
1. Heat coconut oil in a large pot over medium(-low) heat. Saute the onions, leek, ginger, and garlic until softened (5-6 minutes).
2. Add the potato, carrots, and celery, sauteeing for another 3-4 minutes.
3. Sprinkle the veggies with the curry powder and salt & pepper, to taste. Stir until the seasoning is well distributed. Saute for 1-2 more minutes.
4. Pour the veggie stock and the water over the veggies (the veggies should be just covered). Stir and bring to a boil. Once it reaches a boil, turn down the heat, cover, and cook until all the vegetables are cooked and soft.
5. Let cool, slightly, and then puree with an immersion blender.
6. Stir in the can of coconut milk and taste. Add more salt and pepper, if desired.