soup essentials: curried veggie soup

How To Make soup essentials: curried veggie soup

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  PREP/PREPARE
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  Chef’s Note: Soup Preparation My clients like this soup prepped in one of three ways: 1. No blending: The soup is served intact without any blending. 2. Partial Blending: Half the soup and liquiid is removed and pureed in a food processor, or blender, and then returned to the pot. This give the soup some chunks to bite into. 3. Full Blending: In this case, all of the soup is blended in a food processor, blender, or using a stick blender. This gives the soup an almost creamy texture.
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  Longivity: If the soup is not fully blended, it will not reheat very well, because the veggies will have a tendency to become a bit mushy. If, however, it is fully blended, it will store in the fridge for 5 – 7 days, and reheat quite well.
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  Gather your Ingredients (mise en place).
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  Add the coconut oil to a pot over medium heat.
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  When the oil melts, add the onions.
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  Stir until they begin to soften, about 6 – 8 minutes.
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  Add the mashed baked garlic, and continue to stir for an additional 60 seconds.
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  Add the salt and curry powder.
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  Stir to combine into the onions and garlic, about 60 seconds.
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  Add the squash, cauliflower, sweet potato, and carrots, and stir to combine with the onions and spices, about 60 seconds.
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  Add the vegetable stock.
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  Bring to the boil, and reduce to a simmer.
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  Chef’s Note: Simmering Times 6 – 8 minutes: Veggies are still firm, but cooked through. 10 – 12 minues: Veggies a soft but not mushy.
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  Remove half of the solids and liquid and place into a food processor, fitted with an S-blade.
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  Use several 1-second pulses to combine the ingredients, and then puree until smooth.
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  Return the pureed ingredients back into the pot.
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  Add the cayenne, ginger, lime juice, and spinach, and then cook over medium-low heat until warmed through, about 3 – 5 minutes.
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  Chef’s Note: Don’t forget to taste and do some final seasoning.
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  PLATE/PRESENT
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  Serve, while nice and warm. Enjoy.
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  Keep the faith, and keep cooking.
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