7/24 In a Hurry Thai Curry Soup
Sandy made the most amazing soup the other night so I asked her to share it with you. It was savory and spicy and a tiny bit sweet. It hit every part of your palate in the best way possible. It was the perfect sassy soup that you can still enjoy in the summer with a huge salad and a glass of white wine. Take it away Sandy.
Photo By: S. Duquet
The other day Sherry and I were both busy with appointments away from the home office and did not have time to plan for dinner. I arrived home first and started rummaging through the pantry and vegetable drawer in the fridge. The ingredients guided me to a Thai inspired potato curry soup.
This was an impromptu creation and could easily be adjusted based on ingredients you have handy. The version I made was a potato soup, but it could have been more vegetable focused, bean focused or even with a faux (chik’n) focus.
Here is a photo of the delectable ingredients under the golden broth.
Photo By: S. Duquet
Ingredients:
1 tbsp olive oil
2 garlic cloves minced
1 cup of celery diced small
1 cup of carrots diced small
7 cups of water
4 cups of redskin potatoes, cut into approx 1 inch cubes (I prefer skin on, you could certainly peel them)
1 cup of garbanzo beans (already soaked and cooked or from a can)
1 cup of frozen peas
2 tbsps of curry
2 tbsps of Liquid Aminos (or soy sauce)
2 1/2 tbsps of brown sugar (next time, I’ll try agave syrup, but we didn’t have any)
1 tsp of salt
1 tsp of red pepper flakes (start with 1/2 and add to taste, we prefer it medium spicy, so I put in 1 tsp plus some)
1 tbsp of ground coriander
1 cup of coconut milk (I used light)
1/4 cup of fresh chopped cilantro for garnishing bowls of soup
Make it happen:
In a large stock pot simmer the garlic, celery and carrots in the olive oil until they sweat. Add the water, potatoes, garbanzo beans and peas. Bring to a boil and then drop to a simmer until the potatoes are soft yet still a tad al dente, about 15 minutes.
Add the curry, Liquid aminos, brown sugar, salt, red pepper flakes, ground coriander and coconut milk. Simmer for another 25-30 minutes. Taste and see if the seasonings make you happy. You may want to add more salt or sweet or heat according to your palate. Garnish each bowl with fresh chopped cilantro and serve.
Even though this is a potato soup, it is surprisingly refreshing. The broth is light and not at all heavy. It has the delicate layered flavors of Thai food and is an inspired meal that is so easy to create.
Enjoy and have a delicious weekend.
Tags: 30 day challenge, compassionate eating, curry, curry potato soup, curry soup, curry vegetable soup, dairy free, going veg, potato soup, summer soup, thai cuisine, thai curry soup, thai potato soup, trying vegan, trying vegetarian, vegan, vegan challenge, vegetarian
