Happy Monday! Hope you all had a great weekend. I was a bit indulgent in what I ate: pizza, cider, bagel, and biscotti to name a few of my carb'y decisions.
For dinner last night I decided to eat something slightly lighter and healthier by turning a curry from that week into a soup.
Yes, you can do that!
Let me first tell you about the curry:
sauteed fresh garlic and ginger with curry powder, cumin powder and salt & pepper
roasted sweet potato cubes
parboiled cauliflower florets
I finished the curry with coconut milk and a bit of the liquid from parboiled cauliflower and a hand full of defrosted peas.
I like serving curry with freshly chopped parsley and red onion.
Last night, then, I pureed the leftovers from the curry, reheated it, and served in a plate drizzled with chili oil and topped with chopped red onion and parsley. The color isn't the most appetizing, but the flavors are great. If needed, you can thin out the puree with a bit of water or vegetable broth.
In fact, I had some of the soup leftovers for breakfast today ;)
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