19 WEEKS PREGNANT BABY SIZE

Ferry-Morse 3023 Organic Carrot Seeds, Danver's #126 (2.5 Gram Packet)

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I made this last night to use up some vegetables we got at the farmer's market last weekend.

Curried Butternut Squash and Carrot Soup (w/ Sourdough Croutons)

1 medium butternut squash, diced
7 medium carrots, sliced
1 stalk celery, sliced
1 large onion
5 cloves garlic, smashed w/ back of a knife
1/2 in. piece of ginger, peeled and grated
curry powder
cumin
cayenne pepper
salt & pepper
olive oil
butter
1 can chicken broth
1/3 c. coconut milk
1/2 sourdough baguette, preferably stale

Heat a splash of olive oil and some butter in a heavy soup pot (I have a Le Creuset that I always use for soup) over high heat.

Add onions and saute until they start to sweat.

Add carrots and celery and saute for a few minutes until you start to get some color on the bottom of the pan.

Add butternut squash, garlic and ginger. Cook, stirring ocasionally, over medium heat until squash starts to get soft and break down a little.

Add some curry powder, cumin, cayenne, salt and pepper (I wasn't measuring-- so I don't know how much. It should smell very fragrant and color any liquid in the pot yellow, but not be so strong that you don't smell the vegetables and onions at all. You can always add more later).

Cook for a few minutes, then add the chicken stock. Bring to a boil and simmer until the vegetables are soft.

Remove from heat and let cool somewhat. Use a potato masher to mash the vegetables into smaller pieces. Puree the soup in the food processor, leaving 1/3 un-pureed (for texture- I hate soup that reminds me of baby food)

Return pureed soup to pot, bring back to a simmer, and stir in 1/3 c. coconut milk (this is optional if you want a healthier soup.)

Serve with croutons. Yum! This made enough to feed me and Adam big bowls for dinner last night , and there's enough left for me to have for lunch today.

For croutons: (you can make these while the soup is cooking) cut bread into chunks and toss in a bowl with a little bit of melted butter and a splash of olive oil. I seasoned with a bit of curry powder, salt and garlic powder-- but they'd be just fine plain. Bake at 350 until they get golden and crunchy, turning after a little while so they cook evenly.

2 medium sweet potatoes
1 – 2 carrots
2 shallots
lots of garlic (the husband is sick)
some ginger for good measure (again, sick husband)
maybe 2 1/2 teaspoons madras curry powder
1 1/2 cups of coconut milk, more or less
the last of the broth that’s been at the back of the refrigerator for what is probably an unsafe amount of time
some water, which depends on how much of the other liquid you have (do you want soup or baby food?)
salt and pepper
cilantro is a good garnish

Chop up your vegetables and put them in a pot of hot oil. I like to cook mine until they get nice and brown and crispy. Add the curry powder and stir it all up. Add just enough broth or water so that you can scrape all of the good stuff off of the bottom of the pan. Add the coconut milk and the rest of the broth. Initially, I think I used about a cup of broth. Bring the soup to a boil, then simmer until the potatoes are nice and mushy. If you are lucky enough (I am!) to have an immersion blender, now is the time to use it. Otherwise, puree the soup in a food processor or blender, but be careful. I cannot stress this enough. Thick, scalding mush on your body hurts. IT HURTS. Once your soup is nice and silky, check the thickness, saltiness, flavor, etc. to see if you need to make any additions. Unfortunately, you cannot make any subtractions at this point. Don’t worry, it’s not necessary.