Sri Lankan Vegetable Soup – By Malsha – eLanka This Sri Lankan Vegetable Soup is a delightful and comforting dish that’s perfect for any day, whether you’re feeling under the weather or simply craving a warm, wholesome meal. Bursting with a harmonious blend of flavors and textures, this soup combines the earthy goodness of vegetables with the aromatic touch of curry leaves and garlic. It’s a soothing bowl of nourishment that’s easy to prepare and can be customized to your taste. Instructions: Heat a soup pot over medium heat and add butter. Once melted, add chopped garlic and curry leaves. Sauté until the garlic turns soft (be cautious, curry leaves may splatter). Add sliced leek, carrot, celery, and cabbage (if using). Also, add a pinch of salt (remember that many broths contain salt). Sauté until the leek becomes wilted and soft. Stir in diced potatoes, tomatoes, and red lentils. Sauté ...
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Sapporo Soup Curry – By GEORGE BRAINE Recently, The New York Times carried a feature article on what to eat while traveling in Asia. It recommended a specific dish from India, Thailand, Korea, Japan, and Singapore. Soup Curry was the dish from Japan, and Sapporo, in the northern island of Hokkaido, where I live, is the home of soup curry. To a Sri Lankan, “Japanese curry” sounds like such a mismatch. What would the consumers of sushi – raw fish – know about curry, in which ingredients are cooked to death? So, for a couple of years, I thumbed my nose at local curry. Most supermarkets display a mind boggling variety of packaged curries, but they did not appeal to me. Curry is said to have arrived in Japan in the 19th century, when Anglo-Indian members of the Royal Navy brought curry powder with them. Since then, the Japanese ...
