Roasted Asparagus + White Bean Soup Two Ways

I really like the soups we’ve experimented with for the Food Matter’s Project. If you are new to my site, I’m cooking through Mark Bittman’s The Food Matters Cookbook with a fantastic group of food bloggers and sharing our creative versions once a week.

Continue reading “Roasted Asparagus + White Bean Soup Two Ways”

Red Curried Vegetable Tomato Soup ::: The Food Matters Project

This post has to be quick, I am currently doing two jobs at my company and March has been manic! The great news is that I will be taking on a new position in April…more to come there soon.

I love soup, but I rarely make it at home. Strange because I almost always order it at restaurants.

This curried soup recipe from the Food Matter Project was unknown for me. I have never had soup with curry flavors nor have I cooked with coconut milk before. The flavors end up mixing really well. Spicy, sweet, bold, and hearty…this soup will be going into the favorite soups file.

The full recipe can be found here at Eats Well With Others by Joanne and on page 107 of The Food Matter’s Cookbook.

For my version I added an extra jalapeño because I love very spicy soup, 3 stalks of celery, an extra carrot, and used red curry powder.

* I have a lot left over,  so I plan to try the poached egg version where you crack  an egg in the gently boiling soup and then serve.

::: the onion, jalapeño, celery, garlic, and ginger sautéing in dutch oven :::

Red Curried Vegetable Tomato Soup     serves 4-6

  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 1 tablespoon cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 jalapeno peppers, minced
  • 2 tbsp red curry powder
  • 1 tsp cumin
  • big pinch of sugar
  • salt and pepper
  • 2 potatoes, peeled and chopped
  • 2 carrot, chopped
  • 3 stalks of celery, chopped
  • salt and black pepper
  • 3 cups vegetable broth
  • 1 cup light coconut milk
  • 1 28 oz can diced tomatoes
  • 1 small cauliflower, cored and roughly chopped
  • 4 hard boiled eggs, roughly chopped, for garnish or opt to poach the eggs in the soup
  • 1/4 cup chopped fresh cilantro, for garnish

Put the oil in a large pot or dutch oven over medium-high heat. When it is hot add the onion, garlic, ginger, and jalapeno. Cook, stirring occasionally, until softened 3-5 minutes. Stir in the curry powder, cumin, and sugar. Cook and stir until the spices become fragrant, 1-2 minutes.

Add the potatoes, carrots, and celery and sprinkle with salt and pepper. Cook, stirring for a minute or 2 then add the vegetable broth, coconut milk, and tomatoes with their liquid. Bring to a boil, then lower the heat so the mixture gently bubbles.  Cook, stirring once in a while, 20 minutes.

Add the cauliflower and adjust the heat to the mixture bubbles gently again. Cook until all the vegetable are very tender about 15 minutes more.

The soup will refrigerate great for 3-4 days and you can also freeze it to re-heat later.

optional: Serve with chopped hard boiled eggs and cilantro.


And to see some creative renditions of the original recipe head here to where the other Food Matter’s Project members posted their recipes.

::: keelymarie :::

The Hangover Cure ::: Taiwan Ramen Noodle Soup

We are recovering from the MiamiBeatOhioState game today so I thought a hangover cure recipe was appropriate.

If you haven’t noticed by now I love spicy food. My love for it seems to grow year by year and now that I am getting my favorite recipes down in writing on this blog I am noticing how obsessed I am.

When we lived in Manhattan Beach we would visit Sashi at least once a week {usually after a long night out for a hangover cure}. Crispy Rice Spicy Tuna and the Taiwan Ramen Noodle Soup were my go to items on the menu. Oh and if you haven’t had Crispy Rice Spicy Tuna you are missing out and you need to visit Koi, Nobu, Sashi, or Katsu-ya. I haven’t attempted it at home, but I really need to. It is a 3 way contradiction (hot and cold, soft and crunchy, sweet and spicy) and proof that opposites attract.

Taiwan Ramen Noodle Soup 

Who doesn’t love Ramen? Since I haven’t found anywhere in Miami that makes anything similar (and the 25 cent package kind is really only good for poor college kids) I was thrilled when I found the recipe for the Sashi soup online. It is spicy and a little sweet {my favorite combo} and insanely addicting. A great hangover cure as well. 😉

Recipe found here.

I like to make it so hot your nose runs {also kicking your hangover’s ass}. Don’t be fooled by the fact that it’s soup, this is a hearty and very filling meal. YUM!

::: keelymarie :::