Description
This vegetarian Thai red curry soup gets its creaminess from coconut milk and can be made completely plant-based (vegan) by omitting the heavy cream. The spiciness will vary with the heat of your curry paste. An immersion blender works best for making this soup.
Ingredients
- 1 tablespoon coconut oil
- 1 cup chopped onions
- 1 tablespoon tomato paste
- 1 teaspoon red curry paste, or more to taste
- 3 cloves garlic, minced
- 3 pounds butternut squash cubes
- 1 small tart apple – peeled, cored and chopped
- 2 cups water, or as needed to cover
- 1 (14 ounce) can coconut milk
- 1 tablespoon grated fresh ginger
- 1 teaspoon white sugar
- ½ teaspoon salt, or more to taste
- ½ cup heavy cream
Instructions
- Heat coconut oil in a large pot over medium heat; stir in onions. Cook and stir until onions are soft and starting to brown
- about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and caramelized
- at least 30 minutes more.
- Add tomato paste and 1 teaspoon curry paste; cook
- stirring constantly
- for 2 to 3 minutes. Add garlic and cook until fragrant
- about 1 minute. Add butternut squash and apple; cook
- stirring constantly
- until evenly coated with spices
- 1 to 2 minutes.
- Pour just enough water into the pot to almost cover squash and apple. Stir
- increase heat to high
- and bring to a boil. Reduce heat to medium
- cover
- and simmer
- stirring occasionally
- until squash is very tender
- 30 to 45 minutes.
- Reduce heat to low and stir in coconut milk and ginger. Puree soup with an immersion blender until smooth. Add sugar and salt
- and more curry paste if needed. If soup isn’t smooth enough
- cook an additional 20 to 30 minutes and puree again.
- Stir in heavy cream. Add more water if soup is too thick. Taste and adjust seasonings. Serve hot.
Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 50 mins
Servings: 6