Comfort Curry

Soup

Comfort Curried Squash Soup

Serves 6-8.

Our Comfort Curry blend is mild, aromatic, and imparts enticing South Indian flavors to any dish. You can use either pumpkin or puréed butternut squash in this savory soup, or try a combo of the two! If you’d like extra “kick,” just add a 1/4 teaspoon of cayenne. Topped with a swirl of Greek yogurt and crunchy croutons, this simple soup is elegant enough to serve at a dinner party.

3 tablespoons + 2 teaspoons olive oil
3 onions, chopped
2 tablespoons + 2 teaspoons Comfort Curry
8 cups pumpkin purée (2 cans plain pumpkin purée or 1 medium butternut squash cut, peeled, and steamed)
6 cups vegetable stock
Salt to taste
2-3 slices stale sour-dough bread crust removed and cubed
Greek yogurt to garnish, optional

Preheat the oven to 350°.

Put the oil into a large, heavy pot set over medium-high heat. Add the onions and sauté until soft, then add the curry. Continue cooking and stirring until the curry is fragrant, about 1-2 minutes — this is essential for releasing the flavor of the spices. Add the pumpkin and continue to stir for 2-3 minutes. Add the vegetable stock and bring it to a simmer. Cook for another 8-10 minutes, stirring occasionally. Remove from heat. Use a blender or immersion blender to purée the soup until it’s very smooth. Add salt to taste.

About 10 minutes before serving the soup, make the croutons by tossing the bread cubes with 2 teaspoons olive oil and spreading them on a rimmed baking sheet. Bake the bread cubes until they’re crisp and golden brown.

Serve each bowl of soup with swirl of Greek yogurt, a handful of croutons, and a pinch of sea salt!

[Sidebar]

Inspired by South Indian curries, Comfort Curry is a mild but deeply aromatic blend that combines ginger, cardamom, cinnamon, mace, and fennel. These sweet spices are balanced by earthier ones, such as cumin, nigella, white pepper, and our gorgeous Sri Lankan turmeric.

Side, Salad

Curried Egg Salad

Makes a generous 2 cups, enough for 3–4 sandwiches.

We think that egg salad is somehow both luxurious and comforting. Our Comfort Curry blend makes this version scrumptious, too.

4 hard-boiled eggs, peeled & well chopped
3 tablespoons sour cream
2 teaspoons white wine vinegar
2 teaspoons Comfort Curry
1/2 teaspoon nigella seeds
1 1/2 teaspoon minced parsley
1/4 teaspoon grated garlic (from about half of a medium-sized clove)
1/4 teaspoon each salt and black pepper, or to taste

Use a whisk to combine all the ingredients, except the eggs, in a medium mixing bowl. Add the chopped eggs and gently fold them into the dressing. Serve it forth!

For a satisfying lunch, toast some seedy, rustic bread. Top the toast with egg salad and sliced avocado. (Adding few roughly chopped cilantro leaves and a sprinkle of Maras pepper flakes makes a nice garnish.)

[Sidebar]

Inspired by South Indian curries, Comfort Curry is a mild but deeply aromatic blend that combines ginger, cardamom, cinnamon, mace, and fennel. These sweet spices are balanced by earthier ones, such as cumin, nigella, white pepper, and our gorgeous Sri Lankan turmeric.