SOUPS UP!!!

Yesterday I went to Wholefoods and smelled something different in the hot soup section( yes, I can detect a different soup by smell without even looking, lol). So to my surprise, there was a Curry Onion Soup and when I opened it I was in love. I grabbed one of the little sample cups to fill for me to try. Oh my, it was decadent and smooth tasting. I didn't want a 8 oz or a 16oz, I wanted the big boy 32oz container. However, I had other groceries that took priority in my cart. I was determined because after tasting that, I know that's what I wanted for dinner. So I looked at the ingredients list once more - this time to memorize. I had everything at home, so why not make it myself. That's exactly what I did too. Here's what I rounded up in my lab:


Creamy Onion Curry Soup

3 large onions, sliced*
1 pint of heavy cream**
2 tablespoons of butter *,**
1 tablespoon of green chiles, diced
1 tablespoon of curry power
1 tablespoon of sofrito (click here for recipe)
1 cup of water

-In a saucepan melt the 2tbsp of butter on a medium heat, and add onions.
-Sprinkle a little bit of salt to help draw moisture out of the onions.




-Allow to cook uncovered and stirring until the onions become soft
-Once soft, add curry powder and mix into the onions
-Allow to cook for 1-2 minutes


-Add remaining ingredients and bring to a gentle boil.
-Once a gentle boil forms, turn the heat onto a low simmer
-Allow to simmer covered for 15-20 minutes. Stir occasionally
-Once done, season to your liking with salt, pepper, and fresh herbs.

It came out pretty close to the wholefoods version. However, I think I would like this version even better if I used coconut milk instead. With the remaining portion left I will blend it and freeze it. I can use for a cream of onion base for future recipes.

*organic
**can substitute with coconut milk to make vegetarian/vegan