Curried Sweet Potato and Carrot Soup

Ingredients

  • 2 sweet potatoes, cubed
  • 1 onion, diced
  • 1 carrot, sliced
  • 2 cups vegetable broth
  • 1/2 cup half and half
  • 1 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons brown sugar
  • salt
  • black pepper

Directions

  1. Combine sweet potatoes, onion, carrot, chicken broth, curry powder, cinnamon, and ground ginger in slow cooker. Cook on high for 4 hours and turn down to low for another 2 hours.
  2. Puree soup in a blender. Return mixture to slow cooker and add half and half and brown sugar. Cook on low for another hour.

Adapted from Catz in the Kitchen.

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Coconut Cashew Curry

  • 2 clove of garlic, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 sweet potato, cubed
  • 1 red bell pepper, sliced
  • 1 cup cashews
  • 4 servings rice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 can coconut milk
  • 4 mild Golden Curry cubes
  • 1 teaspoon curry powder
  • 1 teaspoon cumin

Directions

  1. Prepare rice according to package directions.
  2. Melt butter in a large pot over medium/medium-high heat. Add garlic, onion, carrot, sweet potato, and bell pepper and coat with 2 tablespoons of flour. Add chicken broth and bring to a boil.
  3. Add coconut milk and simmer for 5 to 10 minutes.
  4. Add four bricks of curry sauce mix to the mixture. Stir until bricks have melted into sauce mixture. Add curry powder and cumin.
  5. Allow curry to simmer until thickened.
  6. Serve over cooked rice and enjoy!

Corn Chowder

Ingredients

  • 1 + 1/2 cups milk
  • 1 can cream-style corn
  • 1 can condensed cream of mushroom soup
  • 1 cup frozen corn
  • 1 potato, cubed
  • 1 onion, diced
  • 1 tablespoon butter
  • 1 teaspoon dried parsley
  • salt
  • black pepper

Directions

  1. Combine all ingredients in a slow cooker. Season with salt and black pepper to taste. Cook on low heat for 6 hours

Cornish Pasty

Note: This is a very untraditional Cornish pasty recipe!

Ingredients

  • 1 onion, chopped
  • 1 potato, cubed
  • 1 rutabega, cubed
  • 1 tablespoon olive oil
  • Pillsbury crescents (2 tubes)
  • salt
  • black pepper

Directions

  1. Preheat oven to 425 °F.
  2. Combine chopped vegetables in a large roasting pan. Season with salt and black pepper to taste and coat with olive oil. Roast for 40 minutes.
  3. Lower oven temperature to 350 °F.
  4. Grease a cookie sheet. Unroll 1 tube of Pillsbury crescents and cut into 4 rectangles. Top pastry dough with roasted vegetables.
  5. Unroll the second tube of Pillsbury crescents and cut into 4 rectangles. Place the rectangles on top of the vegetables and press the sides of the dough together.
  6. Bake for 15 minutes.

Potato Curry

Ingredients

  • 4 servings rice
  • 1 pound fingerling potatoes, cut into 1-inch chunks
  • 1 can tomato sauce
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt

Directions

  1. Prepare rice according to package directions.
  2. Heat oil in a large skillet over medium heat. Add garlic and potatoes and sauté for about 10 minutes.
  3. Add tomato sauce, heavy cream, lemon juice, garam masala, paprika, turmeric and salt to the skillet. Stir to combine and bring to a simmer. Cook the potatoes in the sauce for 15-20 minutes.

Adapted from Savory Tooth.

Creamy Tomato Tortellini Soup

Ingredients

  • 1 can tomato sauce
  • 1 carrot, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 4 servings tortellini
  • 2 bay leaves
  • 1 teaspoon Italian seasoning mix
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • salt
  • black pepper

Directions

  1. Combine all ingredients, except the tortellini and heavy cream, in the slow cooker pot and cook on high for 4-5 hours.
  2. Prepare tortellini according to package directions. When soup is done cooking, remove bay leaves and stir in the tortellini and heavy cream.
  3. Serve and enjoy!

Adapted from Cooking Classy.

White Bean Stew

Ingredients

  • 2 cans cannellini beans
  • 1 can tomato sauce
  • 1 carrot, sliced
  • 1 onion, diced
  • baby spinach
  • 2 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 teaspoon Italian seasoning mix
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • salt
  • black pepper

Directions

  1. Combine all ingredients, except the spinach, in the slow cooker pot and cook on high for 4-5 hours.
  2. Before turning off the slow cooker, stir in the baby spinach until spinach begins to wilt.
  3. Serve and enjoy!

Adapted from Cafe Johnsonia.