Soup

Soup, Main

DA LAT SWEET POTATO & COCONUT SOUP

Da Lat is a romantic city in central Vietnam. Da Lat Spice is a bold blend with star anise, coffee & cocoa that’s perfect for grilled meat or veggies but also wonderful in soups (and don’t worry, the hint of coffee won’t keep you up!) Here’s an easy weeknight soup that’s comforting and super flavorful.
Serves 4.

2 tsp olive oil
1 red onion, sliced
2 1/2 tsp Curio Spice Co.’s DA LAT spice
1 clove garlic, chopped
1 pound sweet potatoes, peeled & sliced
1 tsp Sea salt
1 can coconut milk (about 1 3/4 cups)
1 1/2 cups water

Heat olive oil in a soup pot over medium heat. Add the onion and DA LAT spice and stir to coat. Cook the onions for 3-4 minutes then add the garlic and sweet potatoes and stir to combine. Turn the heat down to low and cook for 10 minutes, stirring occasionally, until potatoes have begun to soften slightly. Then add 1 tsp salt, the coconut milk and water and bring to a boil over medium heat. Simmer until potatoes are soft and will break against the back of a spoon, 5-7 min. Turn off the heat, let cool slightly then blend with an immersion blender or transfer to a food processor and blend until smooth. Serve hot, garnished with garlicky croutons or fresh cilantro.

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.