Geneva is cold, rainy and grey these days, which has me contemplating tropical islands and sunshine. But the gloomy weather has its bright spots: it is perfect for soup making, and I love soup. During my long blog absence, which will be explained at some point, soups are one of the things I played around with the most in the kitchen. I made this one on Tuesday – I loved it, husband loved it and a friend who stopped by last night loved it as well.
The inspiration of this soup is a Sri Lankan curry, and several of the elements in it would be found in a basic rice and chicken curry meal (minus the rice). It has lentils, leeks and chicken in addition to all the spices and herbs. It was quick and easy to make with very little prep involved.
- Curry soup chop a large onion, sautee with curry leaves in olive oil in a large soup pan, add lentils and keep sauteeing (more lentils means a thicker soup, less lentils a thiner one). Add water and chicken pieces (I used thigh/leg pieces) and salt. For spices I put cumin powder, garam masala and a Sri Lankan curry/chili powder. Add whatever kind of curry powder you like though as the different powders you add will create a unique curry flavour. Once it boils, reduce heat and simmer for as long as it takes to cook the chicken through and the lentils. At some point, I added chopped leeks as well. When it’s done, remove the chicken and shred it into the soup. Stir it all together and cook for a few more minutes. Top with chopped, fresh coriander leaves at the end.
- A possible variation The soup was too spicy for me, so I added some milk, and it tasted great. I didn’t even think about this before, but I think either milk or coconut milk would be a very nice addition in the future.