Wednesday, September 12, 2012

Curry Spinach and Potato Soup

Extended Shelf Life: Carrots, Potatoes, Tomatoes
The great thing about crockpots is it's quite easy to simply throw things in and let it go to work for the day. The unfortunate thing is...when you're more than a month behind on updating the good ole blog, it's a bit difficult to remember the exact process used.



Wash and quarter a significant number of fingerling potatoes. Also chop 1-2 carrots, and some tomatoes. Throw into the crock pot. Season with curry powder, turmeric, coriander, salt, pepper, etc. For broth, use chicken broth and coconut milk until vegetables are submerged. Cook on low 6-8 hours or high 3-5 hours. During the last 30 minutes, add washed and chopped spinach until wilted. Serve over rice or with naan or simply as soup and enjoy!

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