Try our curried celery and potato soup ~ an interesting take on regular celery and potato soup!
My image at the top of the page shows the soup un-blended. If you like your soup chunky, then by all means, don't blend it!
To give the soup a 'thicker gravy-like base,' just blend a small portion of the soup when it's cooked and then add that back to the pan and give it a quick stir.
NOTE: this curried version of the soup recipe was sent in recently by Nigel of London, UK (they love their curries in the UK!) and I decided right away to make the soup myself and feature it – it's so good!
Nigel says it's mainly based on the 'plain' celery and potato soup, but with curry added for a very flavorful twist! Enjoy – and "thanks" Nigel!
1. Use the freshly boiled water to re-hydrate the dehydrated items above.
2. When they are sufficiently plump, put the veggies into a heavy saucepan, toss the excess water, and add the vegetable stock to the pan.
3. Add the curry, turmeric, tarragon, and cumin and the optional orzo. Bring to a boil and simmer for about 30 minutes, or until the vegetables are fully cooked/soft. At this point, we decided to eat it 'as is', rather than blend it, but you can blend it if you wish!
4. Let it cool a bit and blend in small batches ... allow air to escape from the little hole in the lid so that the heat doesn't cause any explosive problems! Just have your hand over that top little hole to catch any runaway splashes. Please understand, I am NOT saying "don't use the big lid," I'm saying don't use the "little clear plastic removable lid" which you use to add ingredients while the blender is running. I don't want this soup all over your kitchen! Just let the excess heat escape ...
5. Blend until smooth, about 45 - 60 seconds.
*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.