Thai Red-Curry Squash Soup

I love curry and I love coconut anything, so this wintry sounding soup made sense to me.

I'm not sure if I've ever had Kabocha squash, or if I will try it again. Without prompting her, my roommate agreed this soup had a bit of a starchy after-taste that I attribute to the Kabocha. Next time I will use butternut. Also, the fried ginger at the end seems tedious and was overkill for me. I don't think I sliced it thinly enough, but anyway, it seems like a lot more work than it's worth.

Overall a great soup I recommend! Not fast, but good if you have some time.

Coconut Red Lentil Soup

The  name of this recipe  from 101 Cookbooks is deceiving: Yes you use red lentils, but this comes out yellow (from the split peas and the curry) and you cannot taste much coconut. It is, however, delicious! I used hot yellow curry, which I maintain is not hot, and realize the quality and flavor of the curry determines this dish over anything else. Next I might try more of a Thai curry flavor.

Mine turned out more like a stew, very thick but fantastic. I've been eating it for the past few days and adding more spice or spinach to it. I did not add raisins, even though reviewers seemed to love them (I'm looking at you, Sarah).

Lastly, you can make this vegan by substituting olive oil in place of butter, which I might try next time.