Thursday, August 25, 2011

Tasty Tuesday-Golden Curry Soup and Honeycakes

This is the first time I've ever given two recipes to one book.  I love it when food plays a role in books and Witch Song by Amber Argyle inspired two recipes, Golden Curry Soup and Honeycakes.

Brusenna is shunned in her hometown and when she begins her journey away from home she indulges in a few honeycakes. These simple but occasional treats show how Brusenna has been denied the pleasures of a normal childhood. "She saved the honeycakes for last, savoring every tiny bite.  At first, the honey was strong and sweet, but it also dissolved earliest. When it did, she was left with the medly of citrus and nuts" (p.44). Is your mouth watering yet?  Read on. 

In her journey, Brusenna visits many exotic places, including an extravagant Tarten household where bowls of a spicy, golden soup are waiting on the table for her. Brusenna isn't sure if she likes the soup and that same idea is reflected in her reaction to the strange people and places she encounters. "Raising the bowl, she took another tentative taste. If she sipped the spiciness was bearable. But when she stopped, her mouth burned" (p. 182).

Golden Curry Soup is spicy, but not too hot. Easy to prepare, the soup combines eastern flavors with western convenience. Honeycakes complement Golden Curry Soup with its citrisy sweetness. 

Golden Curry Soup

2 tablespoons olive oil
1 cup carrots
1 small onion
2 garlic cloves
15 oz. can of crushed tomatoes
3 cups chicken broth
1 stalk lemon grass*
4 lime leaves*
3 tablespoons curry powder
1/2 teaspoon ground ginger
1 cup coconut milk*
1 cup cooked rice
handful of cilantro, chopped
1/3 cup roasted red peppers
fresh limes

In a medium saucepan cook carrots, onion and garlic over medium heat until tender. Add tomatoes, chicken broth, lemongrass, lime leaves, curry powder and ginger.  Bring to a boil and simmer for 10 minutes.  Remove from heat. Remove the lemongrass and lime leaves. Blend soup in a blender with the coconut milk, rice, cilantro and red peppers.  Squeeze lime juice over each bowl before serving.  Serve with Honeycakes. 
*If you don't have lemon grass and lime leaves on hand, omit them.  Substitute milk for coconut milk if desired.


1 batch of Raised by Magic Quick Rolls

6 tablespoons butter, melted
1/2 cup honey
1 large orange rind, grated
cinnamon, to taste
chopped walnuts, optional

Roll the dough into a large rectangle. Combine butter, honey and orange rind.  Using a pastry brush, apply half the glaze evenly over the dough, reserving the other half for a glaze.  Sprinkle with cinnamon and nuts if desired.  Roll the dough as you would for cinnamon rolls.  Using dental floss or a piece of string, loop underneath the roll and cross over the top to cut even cakes from the large roll.  Place on a cookie sheet and let rise for 30 minutes or until double the size.  Cook for 8 minutes in a preheated 375 degrees. Brush with reserved glaze.


  1. Thank you for the recipe! It caught my eye because I am a sucker for anything curry and I had some tomatoes that desperately needed using. I just made the soup for dinner tonight and it was well-loved at the table.

    I was wondering though, I wasn't sure what I was meant to do with the rice so I omitted that (more like completely missed that in the scan through and when I finally noticed, it was too late to cook rice).

  2. That soup sounds divine and I can make it vegetarian. Thanks for the recipe!

  3. @melora
    I totally left out the rice in the instructions! Thanks for catching that. I edited the recipe, but just to let you know, the rice goes in the blender with the coconut milk and makes the soup creamy!

  4. I love that you created receipies for the book! Can I use these? Let me know, Amber
    amberargyle at yahoo dot com

  5. Yes Amber, of course! Use the recipes any way you would like.


Leave me a comment-I'd love to hear what you think!