Do you have a stuffy nose? Is there lint in your belly button? Or perhaps you need to clean the wax out of your ears? No problem. Make this recipe according to the directions and your nose will unplug, the lint will burn up, and the wax will melt in your ears. This is the first Mustard's Grill recipe to confound me. The soup was too darn hot! When I first looked at the recipe, I wondered at the "3 to 4 tablespoons of curry paste" called for in the recipe. I feared that 4 was too much, so I used a scant 3 tablespoons. And instead of the 3 jalapenos in the recipe, I used just 1. I figured I was being careful. Wrong! When I sampled the soup after it had cooked for a while, I started coughing and flames shot out of my ears. I took those to be good indicators that the soup had warning signs all over it for me. I guess I shouldn't be surprised because the garden next to Mustard's Grill has many huge habanero bushes, covered with the fiery little peppers. Obviously, they like hot dishes there.
Maybe I'm just a wimp, because my husband enjoyed the soup. He's always been able to eat hot dishes better than me. He used to have jalapeno pepper eating contests with my Aunt Scotty. (Scotty won.) I do recommend this soup, but I would start off with just one tablespoon of the curry paste and taste the soup to see if you want to add more. And for heaven's sake, be careful about adding the extra peppers. You could just leave them out altogether. There's a lot of good stuff in this soup. I used sweet and white potatoes in it. And it called for your choice of using either fresh or crystalized ginger root. I used the latter and it was fun to toss that into the soup pot, where it melted into the broth.
Even though this soup was a surprise to me, it's still a good recipe, so I'm submitting it for Thursday Soup Or Stew Night held by the lovely Cyndi at Cookin' With Cyndi. And Happy Valentine's Day everyone!!!
(Mustards Grill Napa Valley Cookbook)
2 tablespoons olive oil
2-3 serrano or jalapeno peppers, seeded if you don't want the heat, and minced (I used only one seeded jalapeno)
1 onion sliced
8 cloves garlic, minced
1 large carrot, halved lengthwise and cut into moon shaped slices
8 pieces crystallized ginger, or 1/3 cup peeled and grated ginger root
3 to 4 tablespoons curry paste or curry powder (CAUTION ON THIS)
1 cup white wine
2 sweet potatoes or white potatoes, peeled and julienned. (I used 1 sweet potato and 1 white potato)
1 small head of cauliflower, sliced
8 cups vegetable stock--or chicken stock
1 cup egg noodles
1 cup coconut milk (optional)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Chopped fresh cilantro
Toasted sliced almonds
Heat oil in a large pot and add the onions and garlic and cook over medium heat until the onions are wilted. Add the carrots, ginger, and curry and cook for a few more minutes. Add the wine and cook until it reduces by half. Add the potatoes, cauliflower, and stock and bring to a boil. Lower heat to a simmer and cook for about 15-20 minutes until the veggies are soft, but not falling apart.
If you are serving the soup right away, add the noodles about 10 minutes before it's done. Or cook the noodles separately and reserve them to add to the soup when you're ready to eat it. When the vegetables are done, add the coconut milk and season with the salt and pepper. Ladle into bowls and garnish with the cilantro and almonds.