Vegan Thai-Style Curry Soup

Amusingly, just after I planned this for dinner, my youngest (adult) child said she had re-watched a Hello Kitty episode about red curry today. I guess it was meant to be!

Ingredients

  • 4+ tablespoons olive oil
  • 1 container of tofu, cut into 1 inch cubes or wedges
  • 2 garlic cloves, minced
  • 2 shallots, sliced thinly
  • 1 red bell pepper, diced
  • 1 celery stalk, sliced
  • 3 carrots, chopped
  • 1 teaspoon turmeric
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups faux chicken broth – I like the “Better than Bouillon” brand
  • 2 (13.5-ounce) can coconut milk
  • 4 teaspoons brown sugar
  • 1-2 tablespoons tamari
  • 1 (12-ounce) package rice noodles
  • Freshly squeezed lime juice from 2 limes

On the side: 

  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves 
  • 1/4 cup chopped fresh basil leaves
  • diced avocado
  • hot sauce (sriracha?) 

Process

  • Heat 2 tablespoons of olive oil in a large pot over medium heat
  • Add garlic, carrots, celery, bell pepper, and shallots. Cook, stirring occasionally, until tender
  • Stir in red curry paste, turmeric, and ginger and cook for a couple of minutes
  • Add broth, brown sugar, and coconut milk
  • Bring to a boil then reduce heat and cook, stirring occasionally, for at least 10 minutes
  • Meanwhile, pan fry the tofu in 2 tablespoons of olive oil until browned  and then add to broth after it has simmered for 10 minutes
  • Cook the noodles al dente according to directions, and then toss lightly in a bit of olive oil or leave in a cold water bath until plating
  • Remove soup from heat and add lime juice, and salt and pepper to taste
  • Serve the soup over the noodles with avocado, green onions, cilantro, basil, and hot sauce to preference

Sweet Potato Curry Soup

I made soup and baguettes today. The soup looks prettier, though the baguettes were tasty. I sort of fake this soup recipe, so I am guessing on the amounts!

Ingredients
4 tbsp olive oil
1 medium onion
2 tsp minced garlic
1 tsp minced ginger
3 lbs of sweet potatoes, chopped
2 lbs of white potatoes, chopped
2 quarts of vegetable (or faux chicken) broth
Curry powder
Cumin
Red pepper flakes
Salt and pepper
1 large can of coconut milk

Process
Add olive oil, onion, garlic, and ginger to your pressure cooker and sauté until onions are translucent.
Add the potatoes, broth, and seasoning and put the lid on. Bring to high pressure and cook for 20 minutes, then allow to come back down. Use an immersion blender or other blender to blend soup, then add the coconut milk and allow to simmer for 10 more minutes.
Serve with crusty bread!

Potato and Split Pea Curry

Ingredients

  • 5 tsp olive oil
  • 1 large or 2 small onions chopped
  • 1-2 hot peppers diced
  • 4 tsp cumin
  • 2 TBSP minced garlic
  • 3 TBSP minced ginger 
  • 2 tsp turmeric
  • 1 ½ tablespoons curry powder or garam masala (your preference)
  • 1 large can diced tomatoes, drained
  • 8-10 medium potatoes chopped small (1/2 inch)
  • 2 carrots peeled and sliced into thin slices
  • 2 cups split peas
  • 4 cups vegetable broth
  • 1 small can tomato paste
  • 1 can coconut milk
  • Salt and pepper to taste

Process

Sauté onions, peppers, garlic, ginger, and spices in olive oil. When onions are soft add diced tomatoes, broth and split peas and let cook at a boil for 20 minutes. Add and carrots and potatoes and continue to cook at a soft boil until potatoes and peas are almost done. Add the tomato paste and coconut milk and cook for an additional five. Serve over rice.