Roctober Curry/Soup...

The minute the sun gets to the tree line and the shadows start to creep across the ground, reaching out to give you goosebumps where the sun had so recently warmed your skin, you shiver and desire a nice warm dinner in your belly and a cup of tea in your hands.

Or maybe it's just me and my refusal to stop wearing shorts and skirts while there are clear skies and temperatures above 15 Celsius. I want my freckles to stick around and to stockpile the delicious-and-cheery-mood-maintaining vitamin D.

Omnomnom.

However, it's also a nice, thick soup. So, I don't know what to tell you. :P

In keeping with the changing leaves, this dish includes many shades of orange, yellow and red (with some hints of green, of course, there are always some leaves that just refuse to change.)

Aaaaanyway.

Roctober Curry

Ingredients:

25 g Welsh Onion, diced.
100 g Kabocha (Japanese pumpkin), chopped.
100 g Sweet potato, chopped.
75 g Carrots, chopped.
50 g Green Beans, chopped.
25 g black beans (soaked, but not boiled)
75 g bell pepper (I used red), chopped.
1 square of plain kiri cream cheese square (I'm sure that plain "laughing cow" or "Philadelphia" would work just fine, as well.)
10 g curry powder
1 clove of garlic, diced (6 g)
50 g baked chicken (or tofu, if you're feeling veggie)
30 g lentils (I used pink)
50 g Cherry/Grape tomatoes
Salt and pepper
optional: cinnamon

Method:

- Bring water to a boil and add in carrots, onion, green beans, kabocha and sweet potato
- Once the sweet potato has turned yellow, add in everything but the cream cheese & tomatoes (I wanted them to be red and bursty when I ate them. :))and let it simmer until the excess water boils off, stirring occasionally with a wooden spoon. When you notice that the mixture starts to thicken and stick to the pot, add in the cream cheese & tomatoes and simmer on low for about 10 more minutes, stirring more frequently, until the cream cheese has melted in and it has finished thickening.
- Dig in.