Adapted from Big Night In
Soups are a regular Sunday evening project at my house in the winter. I love to make enough to have on hand for lunches and if I’ve made a really large batch, I like to freeze some of it, too. I don’t make much soup in the summer, but this summer soup is refreshing on a hot day since it’s served chilled. I strongly recommend making this soup a day before you are going to serve it since it needs time to chill.
Preparation time: 30 minutes, plus chilling time
Cooking time: 30 minute(s)
Number of servings (yield): 6
I only recently started receiving your weekly emails but already love your choices and the inspiration they provide. Thank you for sharing your thoughts and ideas with all of us. Being a working mom of 2 small children, I’m not sure where you find the time for this website! About the curried soup, is the “curry” ingredient prepared curry, powdered curry? If prepared, is there a certain type or brand you recommend? Thanks for your input and Happy 4th!
Happy 4th to you, too, Julia! I used a mild curry blend, which can be found in the spice section of just about any grocery store. The brand I have currently is Morton & Bassett, but I can’t say I’d recommend this particular curry blend over any other. The original recipe called for hot curry, but I thought that might be too spicy for my kids so I stuck with mild. Good luck! I hope you enjoy this.
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