No-Refrigerator Coconut-Crab Curry Soup
When you’re out of power but sick of take-out, try this easy soup to warm your insides. Ingredients will keep at room temperature for weeks at a time. (But let’s hope it doesn’t come to that.)
By Leslie Bilderback 01/01/2012
2 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 sweet potatoes or yams, diced
2 red potatoes, diced
1 cup water
2 tablespoons curry powder, spicy or mild
1 can crab meat
1 can coconut milk
1. Heat oil in a large saucepan over medium heat. Add onion and celery, and cook until translucent.
2. Add garlic, yams, potatoes and water, and cook until potatoes are tender and water is almost gone.
3. Add curry powder, crab and coconut milk, and continue to cook until warmed through. Season to taste with salt and pepper, then serve.