Description
This deliciously creamy soup is easy to make with simple ingredients but it’s full of rich Thai red curry and coconut flavour. It tastes even better after a day or two so it’s a great one to make for food prep.
Ingredients
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp red curry paste (I use Thai Kitchen)
- 1 tsp sea salt
- 4 cups roasted butternut squash (approx. 1 large or 2 small)
- 2 1/2 cups carrots, chopped (approx. 4 medium carrots)
- 3 cups vegetable broth
- 1 cup light or full-fat coconut milk
- 1 tbsp brown or coconut sugar
- 2 tbsp fresh lime juice
- salt and pepper, to taste
Instructions
- Pre-heat oven to 450 degrees.
- Cut your squash in half, spoon out the seeds and place face down on a cookie sheet.
- Roast until easily pierced with a fork. This should take about 30 minutes. Remove from oven and set aside.
- In a soup pot, saute the onion and garlic in a splash of water or broth for 5 minutes, stirring occasionally.
- Add the ginger, spices and red curry paste. Cook for a few more minutes, adding more water or broth as needed so it doesn’t stick.
- Add the chopped carrot.
- Peel the butternut squash, chop and add to the soup or scoop it out of the peel with a spoon and right into the soup.
- Add the coconut milk and vegetable broth.
- Simmer for about 20 minutes or until carrots are soft.
- Add to a blender and puree until smooth and creamy.
- Pour back into the pot and stir in the lime and sugar. Season with salt and pepper, if needed.
- Serve with fresh lime and cilantro or store in the fridge for up to 5 days.
Nutrition
- Serving Size: 1
- Calories: 193
- Fat: 4 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 5 g