Earlier this week I made pork tenderloin, the kind that come two to a package.  Since I was in a hurry to make dinner that night, I kind of undercooked the pork, only serving the fully-cooked end pieces to the kids for dinner.  After a few sandwiches this week, I was still left with about a pound of pork tenderloin in the fridge.  Now, I really don't like leftovers - unless I can turn the leftover into something that resembles a completely different meal.  After some searching, I found this recipe for Caribbean Pork Curry .  It sounded pretty good to me, but I didn't like the sound of the tomatoes, and really thought a creamy curry soup sounded good.  So, after a few modifications, I came up with a new recipe


I think that it turned out pretty tasty and satisfied my craving for a creamy curry soup.  But, even though this one is non-dairy and anyone in our family COULD have eaten it, it was far too spicy for either of the kids to try.  I ended up freezing most of it, and will eat it on those nights when everyone else in the family claims that nothing but ramen noodles will satisfy their hunger.

I know that there's some rule about throwing spices away after a certain time - something about the spices not keeping their potency.  I don't know what the guideline is for curry, but I hope it's 10 years.  Because if so, I came in just under the deadline.  There is a piece of tape on this one (lovingly sent to me by Mrs. Bulut) that noted the date of purchase was 5-Nov-98.  That means that when I received it, I was a single and 24 and living in my own apartment.  Which feels more like 100 years ago.

This recipe could also be made without the pork and I think it would still be tasty.  If I were going to make a non-meat version, I'd also throw in some cut up carrots after pureeing the sweet potato part of the soup to add some variety.

Print it: Curried Pork Soup