THAI COCONUT CURRY
BUTTERNUT SQUASH SOUP
This
soup is absolutely comfort food in the best way but, surprise! It also happens
to be vegan. Yes, vegan. The trick (if it could even be called that) is
to combine silky puréed butternut squash with creamy, rich coconut
milk. The texture becomes as smooth as bisque, without a drop of dairy.
INGREDIENTS
·
2 tablespoons coconut or vegetable oil
·
2½ pounds (1kilo) butternut or kabocha
squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
·
1 large yellow onion, chopped
·
4 large garlic cloves, chopped
·
2 inch piece fresh ginger, grated
·
2 - 3 tablespoons Thai red curry paste
(see note above about vegan brands of paste)
·
½ teaspoon coarse kosher salt, more to
taste
·
1-2 tablespoons agave (or honey, not
vegan)
·
1 tablespoon fresh lime juice
·
5 cups vegetable broth (or chicken - not
vegan, obviously) (1liter)
·
1 cup coconut milk (save the rest of the
can for drizzling) (250ml)
·
Handful fresh mint or cilantro leaves,
chopped
Get fuill Instructions : Click here
