Thai Pumpkin Soup
This super-simple Thai pumpkin soup gets loads of flavor from garlic, ginger, and curry paste. Coconut oil adds a smooth, silky quality, and a garnish of fresh lime juice and cilantro really brings the flavors together. You can easily make this in advance, reheat at your leisure, and garnish accordingly. Enjoy!
INGREDIENTS:
2 tablespoons coconut oil
1 yellow onion, roughly chopped
4 cloves of garlic, roughly chopped
3 inches ginger, roughly chopped
3 tablespoons curry paste
6 carrots, quartered
1 can of pumpkin
4 cups vegetable broth
½ teaspoon salt
1 can of coconut milk
1 tablespoon cilantro, chopped (for garnish)
1 lime, sliced into wedges (for garnish)
LET’S COOK:
Pick your favorite soup pot and heat up the coconut oil over a medium heat.
Add in the onion and a touch of salt and sauté for 5 minutes, until translucent and aromatic. Add in the garlic and ginger, and cook for 1 more minute.
Toss in the curry paste and cook it down with the onions for another few minutes.
Once it’s all smelling really fragrant add the carrots, pumpkin, and vegetable broth with the rest of the salt. Simmer for 30 minutes until the carrots are soft.
Puree the entire soup (either in a blender or with an immersion blender) and stir in the majority of the can of coconut milk.
To serve, top each bowl with a little more coconut milk, some cilantro, and a big squeeze of lime juice.
[SERVES 4]
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