But never fear, we had a delicious dinner inspired by a very, very popular throwback show: Gilligan's Island!
While I wasn't exactly an avid fan of the show myself, I know it was a big hit and and I know the gist of what it was about. Adults, stranded on an island, with goofy ole Gilligan bumbling stuff up at least once an episode. While they never officially made it off the island in the television series, there were made-for-tv movies which got the group off the island, only to wind back on it again, off again and eventually they turn it into a resort and call it home.
This coconut curry soup we made is probably something they'd serve at the resort. It's got an awesome, mild flavor thanks to the yellow curry and the veggies and rice make this a filling soup for dinner!
Gilligan's coconut curry soup
1 regular-sized can full-fat coconut milk (you want the creaminess, don't skimp out for fewer calories)
2 cans of veggie broth
1 cup water
1 8oz bag of shredded carrots (you could use coined or just whole carrots, I had shredded in the fridge)
2 red bell peppers
1 medium onion
1/2 a head of broccoli
1/2 a head of cauliflower
1 cup cooked brown rice
3 yellow curry bouillon cubes (we used Edward & Sons)
Sprinkle of salt/pepper to taste
In a stock pot, cook coconut milk, veggie broth and water on medium high heat. In a small saucepan, boil your carrots until they're super soft (about 15-20 minutes for shredded carrots), set these aside. In another saucepan, cook brown rice. Once warm, stir in three yellow curry bouillon cubes. Dice up all your other veggies (pepper, onion, broccoli, cauliflower) and toss it in the liquid. Continue to cook on medium heat. Stir in rice once it's done. Take your boiled carrots and puree them in a food processor. Stir this into the soup, it'll help give it some thickness. Sprinkle in pepper and salt to taste.
Serve with a splash of hot sauce if you want to get really wild and crazy!
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