Now that snow is making an appearance in the forecast, I really get serious about trading my usual dress or skirt and open toed shoes for sweaters and boots. I am grateful to have an abundance of closet space, that though my Mother claims is bigger than the entirety of my childhood room, I swear is surreptitiously shrinking. Along with seasonal clothes, I also have vast amounts of recipes that transition with the weather – exchanging light summer fare for more hearty, rich, warm dishes, like these soups.
INDIAN SPICED LENTIL SOUP
2 tablespoons unsalted butter
2/3 cup diced onion
2/3 cup diced carrot
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1/2 teaspoon curry powder
4 garlic cloves, minced
4 cups chicken broth
1 cup lentils, rinsed
1 (14.5-ounce) can of fire-roasted diced tomatoes, undrained
2 sweet potatoes, peeled and cubed
1 (13.66-ounce) can of unsweetened coconut milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 pound kale, washed, stems trimmed, sliced crosswise into thin strips
Heat butter in a large saucepan over medium heat. Add onions and carrots, cook 4 minutes or until slightly softened. Stir in garam masala, cumin, curry powder and garlic. Cook, stirring, 1 minute or until fragrant.
Stir in broth and lentils, bring to a boil. Reduce heat to low, cover, and simmer 20 minutes or until lentils are almost tender, stirring occasionally. Stir in tomatoes, sweet potatoes, coconut milk, salt, pepper and cayenne pepper. Cover and simmer 20 minutes more or until lentils and sweet potatoes are tender.
Stir kale into soup, simmer 5 to 10 minutes until softened.
Ladle into bowls, top with yogurt.
Recipe adapted from Redbook Magazine
CURRY NOODLE SOUP
3 cups unsweetened coconut milk
3 tablespoons Thai red curry paste
1/2 tablespoon turmeric
1 pound boneless chicken breasts, cubed
1 cup chicken broth
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon salt
3/4 pound rice noodles
3/4 cup basil leaves
In a large saucepan, bring 1/2 cup coconut milk to a boil. Add red curry paste and turmeric, stir to combine. Cook until mixture starts to thicken, about 3 minutes.
Add chicken and turn to coat well. Add remaining coconut milk, broth, fish sauce and soy sauce. Bring to a boil. Reduce heat and cook chicken, about 8 minutes.
Add salt and rice noodles to boiling water. Cook until al dente. Ladle hot soup over noodles and garnish with basil.
Recipe adapted from Relish, January 2012
TUSCAN SAUSAGE AND BEAN SOUP
1 can cannellini beans, drained and rinsed
1 can diced tomatoes
1 1/2 cups beef broth
1 zucchini, diced
3/4 pound Italian Sausage, casings removed
1 onion, chopped
1/3 cup red wine
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 of a 10 ounce package of spinach, chopped
parsley for serving
Brown sausage in skillet, add onion and garlic, cook until translucent.
In a slow cooker, combine the beans, undrained tomatoes, sausage mixture, beef broth, zucchini, wine, and Italian seasoning. Cook on High heat for 6 to 8 hours. Stir spinach into soup before serving.
Ladle soup into bowls and top with parsley.
Recipe adapted from Better Homes and Gardens, February 1992