Upon my return from New York I had a refrigerator full of rapidly-expiring produce and a hankering for something healthy and homemade. That, and a jar of green curry paste I was itching to crack open. Emboldened by my ginger miso carrot soup success I envisioned similar flavors with a green curry base. And dove right in.
As with the original green goddess soup I made, this soup was quite the refrigerator soup: onions, carrots, zucchini, kale, spinach — anything we had on hand was added to the pot. I even added a parmesan rind to the stock as it simmered for good measure. As for the bright Asian flavors, I used garlic, ginger, green curry paste, and miso paste. But not in that order.
First I sautéed a whole diced onion with two small carrots in some canola oil. Once they were softened, I added a couple small cloves of garlic and about an inch of ginger, diced. I then added two small zucchini (chopped), six cups of water, all the split peas I had on hand (about 3/4 cup), a heaping teaspoon of green curry paste, and a leftover parmesan rind I’d been saving for my next soup. I covered and simmered for 20-25 minutes or so.
Once the soup was aromatic and all the veggies cooked through, I added 6-8 dinosaur kale leaves (chopped) and 4 gigantic fistfuls of spinach. The kale and the spinach blanched instantaneously into a gorgeous vibrant green. I blended the soup, added a heaping tablespoon of miso paste (stirring to dissolve and combine), and blended some more. Voilá.
Served with a healthy dollop of Greek yogurt, a light dusting of cayenne pepper (I intentionally left chilies out of the soup in the hopes that the landlord might have some, but alas), and a drizzle of sesame oil. The same bright and zesty flavors as in the ginger miso carrot, but heartier. A gorgeous soup you can feel good about eating any day of the year. Especially after a gluttonous trip to New York.
-
unocookbook liked this
-
foxandbunny posted this
