SPICY VEGETABLE COCONUT CURRY SOUP

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SPICY VEGETABLE COCONUT CURRY SOUP

I have been loving Thai food lately, it’s fresh, it’s colorful and it always hits the spot! Curries have been one of my favorite flavors to add to veggies since I started the new year and eating healthy – and this Spicy Vegetable Coconut Curry is chock full of fresh veggies and vibrant colors that just make it absolutely mouthwatering.

Course: Soup

Cuisine: Thai

Calories:

Author: Lena Gladstone

Ingredients

1 about 2 lb butternut squash
3 medium sized red potatoes
1 medium sized sweet onion
2" fresh ginger
6-8 cloves of garlic, to taste
14 smaller carrots with the tops, or 4 large carrots
1/2 medium cauliflower
3 large broccoli crowns
1/2 medium Romanesco
handful of fresh cilantro, roughly chopped
1 lime
coconut oil for cooking
3 tbsp Vegetable paste by Better than Bouillon Vegetable Base, or your favorite veggie stock
6 cups hot water
2-3 tsp your favorite red Thai curry paste (I used Thai & True Red Curry Paste)
1 can coconut milk
1 tsp red pepper flakes, optional
salt, to taste
finely shaved red cabbage
toasted pepitas tossed with paprika
lime wedges
more cilantro, for garnish
your favorite hot sauce (I used Fix Sriracha Hot Sauce)

Instructions

Peel, deseed and cube your butternut squash into 1/2" pieces. Add a few tsp of coconut oil into a heavy bottomed cast iron pot like this one. Place the squash and sauté on medium high heat until color turns golden brown on most sides. Turn down the heat.
In a mixing bowl add in 3 tbsp Vegetable paste and 6 cups of hot water, mix until combined and add into the squash. Close the lid and let it simmer while you chop the other veggies.
Wash the potatoes, cut into 1/2" cubes. Add into the squash and continue cooking.
Peel and cut your sweet onion into 1/2" cubes. Add them to a pan with some coconut oil and sauté on medium heat until color starts turning golden brown. Make sure you move them around so they don't burn. Peel the ginger and garlic, chop very finely or grate them with a fine grater to save time. Add to the onions and sauté for a few minutes until you start smelling the aromas. Now add the curry paste and mix well. Add into the pot with squash and potatoes, mix well and close the lid.
Now onto the carrots, If they are young carrots, you can just scrub off the skin and cut into 1/4" rounds. If you get larger carrots, peel them and cut in half and then into half rounds. Use the same pan that you cooked the onions in and sauté with coconut oil on a medium high heat until golden brown. Add into the pot of other veggies and close the lid.
Cut the cauliflower in half, cut the large stalk out and take it apart into smaller bite sized pieces. Do the same with the broccoli and Romanesco. Place all of these in the pot and simmer for about 10 minutes with the lid on.
Add in the can of coconut milk, mix well, add the red pepper flakes. Taste for salt and add in accordingly. Squeeze in 1/2-1 lime and taste. Add more lime if needed.

Nutrition