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 … Read more
Description Delicious soup with a taste of curry and a lime cream is just the right kind of complement. Spice it up with cayenne pepper. Add some cilantro, shrimp, or almonds. Ingredients 1 butternut squash, halved and seeded 1 tablespoon olive oil, or as needed salt and ground black pepper to taste 2 cups vegetable … Read more
Description So easy and so perfect for fall, this one’s from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds. Ingredients 1 butternut squash 1 tablespoon olive oil, or as needed 1 onion, chopped 1 shallot, minced 2 tablespoons curry … Read more
Description My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions. Ingredients 1 (2 pound) butternut squash 3 tablespoons unsalted butter 1 onion, diced 2 cloves garlic, minced 2 teaspoons minced fresh ginger root 1 tablespoon curry powder 1 teaspoon salt 4 cups … Read more