Tag Archives: curry

Mega Beta Carotene Soup

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This is pretty similar to my pumpkin coconut curry soup, so I was going to skip posting it, but for posterity, and as an indicator of the flexibility of that recipe, here it is! Last night, this started because I had 1 cup of leftover pumpkin and several large sweet potatoes that had been roasted a few days ago. As I pondered them, I noticed a butternut squash on the counter and was off to the races!


1 butternut squash
3 large sweet potatoes
1 cup pureed pumpkin (you can leave this out)
4 cloves garlic minced
1 medium onion diced
2 T olive oil
5-7 cups faux or real chicken broth
1 can coconut milk
2-3 T curry powder
1 T red pepper
Salt to taste

Bake sweet potatoes and squash whole (slice a few holes in the squash) until soft. Saute the onions and garlic in the oil until translucent. Scoop the meat from the potatoes and squash into your pan with the onion and garlic mixture. Add the pumpkin, broth, and seasonings. Using a stick blender, puree the soup mixture. Allow to simmer over a low/medium heat 15 minutes. Add coconut milk. Here you can put in additional broth if needed. Heat another 5 minutes to let it warm through.

Serve alone or with a dollop of sour cream (real or vegan).

Pumpkin Sweet Potato Coconut Curry Soup – A “Recipe”

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So, I have no pictures of the finished dish, which is a bummer because this soup is pretty and when you swirl the coconut milk in, it’s especially gorgeous. But, I didn’t know for sure if it would come out, because I was faking it from leftover items.

Ingredients

1 large sweet onion, diced
3 large sweet potatoes, baked in foil until softening
1 1/2 cups pumpkin puree (I used canned, because it’s what I had – if you use fresh you may want more)
1 can coconut milk
6-8 cups vegetable broth or faux chicken broth
3 T curry powder
1-3 T of red pepper flakes, depending on the level of heat you like
3 T olive oil
Sea salt to taste

Process

Cook onions in olive oil over medium temp until soft. Skin potatoes and add. Add pumpkin. Mash with a spoon or masher. Add 3 cups broth and continue to mash and mix. Add seasoning. Now begin to use the remaining broth gradually to thin the soup to just a bit thicker than you want it. Once you get it there, let it simmer for a bit over a medium-low flame. About 5 minutes before serving, add coconut milk and mix in.

Delicious!

Pressure Cooker Coconut Curry Butternut Squash Soup – Vegan Recipe

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I love butternut squash.  It’s such a beautiful food, and it has this wonderful rich presence in any dish.  For a cool fall day, this slightly spicy yet sweet soup is close to perfect!  I got the starter recipe from my friend Karla, and veganized it and then adjusted for pressure cooker use.  Thanks, Karla!

PRESSURE COOKER COCONUT CURRY BUTTERNUT SQUASH SOUP

Ingredients:
1 large butternut squash (just over 2lbs), peeled, seeded, cubed
1 small-medium onion diced very small
1 inch ginger finely chopped
2 cloves garlic finely chopped
3 cups faux chicken or vegetable broth
1 can coconut milk
1 tsp salt
2 tbsp lemon juice
1 ½ tsp curry powder
½ tsp turmeric
2 T olive oil

Peel and chop as needed.  I find it easiest to slice the squash into rings and then peel.  Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant.  Add remaining ingredients, except lemon juice, and bring to high pressure.  Cook at high pressure for 10 minutes and allow to depressurize naturally.  Using an immersion blender, blend soup, add lemon juice, and serve.