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 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 Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette. Ingredients 1 butternut squash, halved and seeded 1 tablespoon butter, melted 1 teaspoon salt, divided ¾ teaspoon pumpkin … Read more