Curry Carrot Soup Recipe Created by Ruth Paget

Curry Carrot Soup Recipe Created by Ruth Paget

Every family in India claims to have their own personal “curry” or spice mix.  I have one, too, which uses spices that are readily available in the United States.  I like the sweet flavor in my curry combination that does not have any sugar.

You will need an immersion blender to make this soup.

Serves 4

Ingredients:

-2 tablespoons olive oil

-2 tablespoons butter

-1 large, peeled, and chopped onion

-1 tablespoon cinnamon

-1 teaspoon dry ginger

-1 teaspoon turmeric

-2 cups peeled and chopped carrots

-1 (12-ounce) can chicken broth

-32 ounces water

-1 cup cream

Steps:

1-Sauté onions, cinnamon, ginger, and turmeric in olive oil and butter for 5 minutes in a soup pot.

2-Add carrots, chicken broth, and water to the soup pot. 

3-Bring soup to a boil and let boil for 30 minutes.

4-Insert an immersion blender and purée the soup until it is smooth.

5-Add cream and serve.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Green Curry Vegetable Soup Recipe Created by Ruth Paget

Green Curry Vegetable Soup Recipe Created by Ruth Paget

I like eating at Thai restaurants for the out-of-the-ordinary soups flavored with galangal, a perky kind of basil.  I also love the bottles of spicy Sriracha Sauce on the tables for dribbles of heat in soup.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (15.25-ounce) can drained, canned corn

-3 seeded and chopped sweet peppers (green, yellow, and red)

-1 (32-ounce) container chicken broth

-1 (13.56-ounce) container coconut milk

-1 (4-ounce) container green Thai curry paste

-32 ounces water

-1/2 cup rice

Steps:

1-Sauté onion, garlic, and peppers in the olive oil for 10 minutes in a soup pot.

2-Add corn, chicken broth, coconut milk, green curry paste, water, and rice to the soup pot.

3-Bring the soup to a boil and let boil for 30 minutes or until the rice is soft.  The rice will triple in size.

For extra kick, you can add sliced Anaheim peppers to the soup.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Red Curry Pineapple Soup Recipe Created by Ruth Paget

Red Curry Pineapple Soup Recipe Created by Ruth Paget

The French these days seem to like Thai food I discovered when I shopped at the Auchan Supermarket in Strasbourg, France.  I made this soup in my Stuttgart, Germany apartment, which is about 1 ½ hours away from Strasbourg, with American crushed pineapple from Dole.

Having a rice cooker makes this recipe super easy.  You just add the rice to the cooked ingredients.  Otherwise you let the soup boil for 30 minutes.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 (20-ounce) can crushed pineapple

-1 (13.56-ounce) can coconut milk
-1 (32-ounce) container chicken broth

-1 (4-ounce) container Thai red curry paste

-32 ounces water

-1/2 cup rice

Steps:

1-Sauté the onion in olive oil for 5 minutes in a soup pot.

2-Add the crushed pineapple and their juice, coconut milk, chicken broth, Thai red curry paste, water, and rice to the soup pot.  Mix to thoroughly dissolve curry paste.

3-Bring to a boil and let boil for 30 minutes or until the rice is soft.  The rice will triple in size.

Add chopped Anaheim peppers for a spicy kick, if desired.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Curry-Turkey Soup Recipe Created by Ruth Paget

Curry Turkey Soup Recipe Created by Ruth Paget

I do not keep jars of Indian clarified butter (ghee) at home, but still make this curry soup with a mixture of regular butter and olive oil.  I also make my own curry with cinnamon, ginger, and turmeric.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 tablespoon butter

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1/2 tablespoon cinnamon

-1 teaspoon dry ginger

-1 teaspoon turmeric

-2 cups peeled and chopped carrots

-1 (32-ounce) container chicken broth

-16 ounces water

-1 (15-ounce) can coconut milk

-1/2 pound cooked and cubed turkey breast

Steps:

1-Sauté onions, garlic, ginger, turmeric, and cinnamon in olive oil and butter for 5 minutes in a soup pot.

2-Add chicken broth, carrots, coconut milk, and water to the soup and bring to a boil.  Let boil for 30 minutes or until carrots are soft.  Remove from the heat and let cool.

3-Insert an immersion blender, and purée the soup until it has a smooth consistency.

4-Add turkey cubes to the soup and reheat the soup for 15 to 20 minutes.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie