A Curry Recipe With A Little Spoon Twist

PSA: Cooking with baby food is our favorite kitchen hack.

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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

Ingredients:

  • 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
  • Cilantro

Directions:

  1. Dice onion, carrot, jalapeno, and red bell pepper into ¼-inch pieces.

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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.

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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.

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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.

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