House Husbandry

1 small onion 1 small potato 5-6 large carrots 1 small piece of lemongrass 1 small piece of ginger Curry powder 1 can coconut milk 1 lime Cut ginger, lemongrass, onion and potato into small pieces and add to hot pot with olive oil. Saute for about 5 minutes or so.  Chop carrots and add to mix.  Saute for a bit and add the curry powder.  Add stock.  Bring to a boil and simmer for about 30 minutes or until the carrots are soft.  Puree with an immersion blender or the old margarita maker.  Add cocount milk.  Blend a little longer to smooth it out some more.  Serve with a splash of lime juice.

It's cold, so it's time to make soup again. I made a Broccoli with Roasted Garlic soup yesterday that turned out quite well. 2 Heads Garlic 2 small onions 1 small potato 1 head of broccoli 4 cups of chicken stock Pre-heat oven to 400°F.  Slice the top off of the head of garlic and drizzle with olive oil.  Place on a baking sheet or in a garlic roaster and roast for at least 30 minutes.  Cool to handle. Chop onions and potato and saute in olive oil until the onions begin to get soft.  Coarsely chop the broccoli and add to the pot.  Add garlic now that you can handle it.  Add stock, bring to a boil and then simmer for 30 minutes. Puree the soup with an immersion blender or in batches with a regular margarita blender. Season to taste.  Wasn't that easy?