The Recipes

Curried Celery Soup

What better to pair with a sandwich on a gloomy winter day?  Plus, I had a bunch of celery that I hadn't gotten around to using and needed to do something with.  Soup to the rescue!

Curried Celery Soup


- 1 leek, white part sliced
- 1/4 yellow onion, diced
- 1 clove garlic, minced
- pinch red pepper flakes
- 1 T. curry powder
- 1 T. honey
- 1 bay leaf
- 3/4 of a bunch of celery, chopped
- 3 c. vegetables stock
- 1 tsp. greek yogurt
- a few grates of lemon zest
- salt
- pepper
- olive oil

In a large soup pot or dutch oven, heat 1 T. of olive oil.  Add the leek and onion.  Note:  When you chop the leek, cut off the ends, halve it, and run the pieces under the faucet or soak in ice water to get rid of any dirt.

Season the leek and onion with salt and let soften over medium heat for 5-6 minutes.  Add the garlic, season with pepper, and cook for another minute.  Add in the red pepper and curry.  Stir, and add in the honey.  The honey will balance out the heat of the red pepper and the curry.  Add in the celery and season again with salt.  Stir, and let the soup cook for 5 minutes.  Add in the bay leaf and vegetable stock.  Season again with salt and pepper.  Let the soup simmer for 45 minutes.

Transfer to a blender-- or use an immersion blender-- and puree the soup.  Ladle into a bowl, and top with the greek yogurt and lemon zest (I got fancy and spooned the yogurt into a quenelle-- shaping something into  a smooth, oblong shape with two spoons.  Don't fret.  It's just as delicious without being so high-brow.