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Over the past few years, I’ve come love curry in all of it’s manifestations.  I stopped by the spice store at the ox bow market and picked up some sri lankan curry.  My pantry being poorly stocked and not wanting to goto the store, I stumbled upon a pretty decent curry treat.

I put some forbidden rice in the trusty zojirushi rice maker and started to scour around for options.  I had a box of organic carrot-ginger soup.  I put it on a low simmer with healthy spoon of curry and seasoned it with peanut butter, and a few other things.  It made a surprisingly nice spicy and savoury treat.  While I did not keep notes, this should be close to what I came up with.  Hearty and spicy, this will most likely be a regular in my kitchen.

• 1 cup carrot-ginger soup
• 1ts sri lankan curry
• smoked paprika
• sriracha
• fish sauce
• peanut butter
• kefir
• seasoned rice vinegar
• garlic powder

Place soup in a pot over lower heat.  Add curry and pimenton and reduce by 1/3 to 1/2.  Add 1 or 2 tablespoons of peanut butter.  Season with smoked sea salt, pepper, sriracha, garlic powder (less is more), and fish sauce.  Taste after each addition and adjust for taste.  Remember a very little goes along way with the garlic in this dish.  All sauce to cool slightly and thin with kefir.  Taste and adjust seasoning.  Serve over rice that has been seasoned with rice wine vinegar.  Bread and butter pickles make a nice side to this, especially if you’ve made it extra spicy.