PSA: Cooking with baby food is our favorite kitchen hack. It adds an extra nutritional punch to your dish and gives you a way to use that leftover Little Spoon that might be sitting in your fridge. On the menu today is this delicious veggie curry soup. We start by making a base out of veggies, warming spices, and of course Babyblends, then finish off with stock, more veggies, and a protein of your choice! Let’s get cooking.
Little Spoon Curry Soup
- Little Spoon Carrot Mango Coconut Milk Turmeric
- Little Spoon Sweet Potato Apple Red Bell Pepper Turmeric
- 1 yellow onion
- 1 large carrot
- 1 jalapeno (thai dried chile, deseeded would work here too)
- 1 red bell pepper
- 1 can coconut milk
- 2 tbsp minced ginger
- 1 tbsp minced garlic
- ½ tbsp coriander
- ½ tbsp garam masala
- ½ tbsp curry powder
- 1 tbsp fish sauce
- 4 cups vegetable or chicken stock
- Dice onion, carrot, jalapeno, and red bell pepper into ¼-inch pieces.
2. Sweat garlic and ginger in a neutral cooking oil like grapeseed or canola over medium heat. Once soft and aromatic, add onion, jalapeno/chiles and spices until vegetables are soft and the spices are fragrant. Season with salt.
3. Add all liquids (coconut milk, Babyblends, and fish sauce) and simmer over low heat for about 45 minutes or until reduced by about a third. All components should be soft and super flavorful at this point.
4. Blend on high until smooth and cool. This is the base of your soup—it can last up to 2 weeks in the fridge and makes about 8-12 quarts of soup.
5. To finish the soup, combine half of the base (about 2 cups) with stock.This will make enough soup for 4 people. You can then add any vegetables and protein of your choice (roasted vegetables, squash, shrimp, ground chicken, lentils—the sky’s the limit). I like to add roasted sweet potatoes, roasted shiitakes, and roasted broccoli, and garnished with scallions and a squeeze of fresh lime.