As I write this, I am curled up on my couch, wrapped in a blanket, being rather pathetically sick. The third season of House of Cards is long in the can and my weather app says there’s yet another snow storm hitting New York tomorrow.
Winter, you win. I am completely and thoroughly over you.
The only thing keeping me warm is the weekly batch of soup I’ve been making—amazing, homemade vegetable soup. It started as chicken noodle in January, and in the weeks since I’ve been experimenting with each batch, slowly losing the noodles and adding more and more interesting vegetables.
And then the spices. The spices! My friend Zohaib came to New York for a weekend and we explored Manhattan for the very best. Thanks to a recommendation, we found Kalustyan’s, an unbelievable spice market on Lexington Ave. I stocked up my spice rack, and I’ve been blending the best of them into the soups.
A good winter soup is a beautiful thing for so many reasons. Not only does it warm your soul, but it also gets you those nutritious vegetables mom says you need, all in one fell swoop. Plus, you can have it for lunch the next day, or even freeze it for another time. Just grab a fresh baguette from your corner store, and you’re good to go.
While my recipe keeps evolving—and forgive me if the measurements are approximations—I give you the very best of my recent batches, a glorious Curry Vegetable Soup.
- Five or six potatoes
- Large yellow onion
- A bag of carrots
- Olive oil
- Beef broth
- Two tablespoons of the best curry powder you can find
- Almond milk
- Peel and chop the onion, carrots, parsnip and celery and saute in olive oil on medium stovetop for approximately four minutes
- In a large pot, boil peeled and cubed potatoes with salt and pepper in beef broth
- Add the cooked vegetables and curry powder and simmer for 30 minutes
- Use a hand blender to whip the soup until it’s creamy
- Stir in a half cup of almond milk to finish it off