We like to begin our Indian feasts with a delicate curry soup I once made on a whim. According to Don, it’s “delicious, spicy but not too much, all of the different tastes balanced to perfection, with just a hint of sweetness. One of the best soups you’ve made!” Well, in case you think he’s bias or something (now why would you think that?), give it a try and let me know what you think!
Serves 2-3
- 1/2 avocado
- 3″ piece cucumber
- 2″ piece zucchini
- 1/4 cup red or yellow bell pepper
- 1 celery stalk
- 1 green onion
- 1 garlic clove
- Handful dill (or 1 teaspoon dried)
- Handful cilantro
- A little lemon juice
- 3 apricots soaked in a little water until completely soft
- 1/2 – 3/4 teaspoon curry, or to taste
- Dash cayenne
- Salt, to taste
- 2 cups water (or more)
- Apricot soak water
Blend all ingredients in a high-power blender such as the Omni V 3HP blender until smooth.
If desired, warm up gently on the stove while stirring constantly.
