Not every recipe is a winner right out of the pot. This curried celery soup was an excellent way to use up an entire bag that was languishing in the fridge. I skipped a step in the coconut milk, which was straining the powder out of the broth. If you like coconut, that’s probably okay. If you don’t, make the time!
Cooler weather has found us, even in the desert. This time of year, I find the urge to eat soup every day and no room in the cupboard. That calls for an inventive soup in the slow cooker. I love crock pots because you can toss everything in with fairly little effort, leave it alone for hours (I went out to a reading event with our four year old) and the house smells like you’ve been laboring all day.
I began with wanting to use up a long stored can of red kidney beans in this recipe and then improvising with whatever veggies I had in the fridge which included carrots. After a few hours, when I tasted the broth and found it had quite a kick (and there were some yellowing potatoes on the counter) I threw those and a can of diced tomatoes in add more flavor. So delicious we will be fighting over leftovers !