So allow me to indulge in some of this summer’s best bits. On the most basic level, the weather was historically quite mild. I did an unforgettable hike to the top of a mountain with my 6-year old. And a trip to the Iowa State Fair after my Smucker’s cooking shoot left some indelible impressions: the live birth of twin lambs, the butter sculpture of Mt. Rushmore, and the fried Oreo on a stick…which was not as orgasmic as I expected.
But my favorite taste memory of the summer is this soup. I ordered it whenever it was on the menu at our favorite mountain pub, Finnbarr’s.
Owned and lovingly run by the delightful O’Donovan s, the cozy tavern spills out onto a leafy pedestrian mall during the summer months, attracting crowds with its farm-to-fork Irish fare. Situated in the heart of town, Finnbarr’s became our chosen spot this summer. Every time we went, it felt like we were in the right place at the right time.
This velvety soup gets its groove from some beguiling flavors such as curry, lemongrass, coriander and cloves, plus rich and creamy coconut milk (use the light variety if you prefer). Throw in whatever vegetables you find at the farmers market; it’s hard to go wrong. Cheers to Kelly and Denis for kindly sharing Chef Joe Flamer’s recipe!
Now that evenings are cooling down here in Los Angeles, this soup will be simmering in my kitchen frequently. And come dinnertime, despite all the whining about how busy we all are, we’ll be in just the right place at the right time.
¼ cup organic coconut oil or avocado oil
1 tablespoon minced garlic
1 tablespoon minced shallot
2 tablespoons minced ginger
1 medium onion
2 carrots, diced
2 celery stalks, diced
1 ½ cups small cauliflower florets
1 ½ tablespoons yellow curry paste (I’m in love with this GMO-free brand from Oregon)
1 tablespoon Madras curry powder (this one is kosher and organic)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon coarse sea salt
2 (14-ounce) cans unsweetened coconut milk
1 quart (4 cups) light vegetable stock
1 zucchini, diced
1 yellow squash, diced
1 red pepper, diced
8 white mushrooms, diced
2 limes, cut into 8 wedges
½ bunch cilantro, chopped
1. In a large saucepot, heat the oil over medium heat. Add the garlic, shallot, ginger and onion; sauté for a few minutes until fragrant and lightly golden.
2. Add the carrot, celery, and cauliflower, cooking until the vegetables are beginning to soften, about 4 minutes.
3. Stir in the curry paste, curry powder, spices and salt. Pour in the coconut milk and vegetable stock; bring to a boil. Continue cooking until the carrots are slightly tender, approximately 10 minutes.
4. Now add the zucchini, yellow squash, red pepper, and mushrooms. Simmer for about another 20 minutes or until the broth is thick and the vegetables are cooked to your liking. Taste and add additional salt as desired.
5. Ladle the soup into serving bowls. Garnish with a lime wedge and a sprinkle of fresh chopped cilantro.
In the mood for soup? You can’t go wrong with these…
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