Vie Full Circle

Carrot Coconut Curry Soup

A bold soup with a burst of flavor and color. We love how this soup just shows up to the table and gets to show off. I made this in my new pressure cooker in 20 minutes! Take advantage and use yours if you have one, or use a slow cooker or stove top method. We’ve made one similar before, so you’ll have the chance to flex some old muscles, however we’ve added new ingredients so this one will taste entirely different!

Ingredients

1 yellow onion, roughly chopped

4 cloves garlic

1 2-inch piece fresh ginger (or 1 Tbsp ginger paste)

2 Tbsp lemongrass paste (or 1 stalk whole lemongrass, bruised with a spoon)

2 Tbsp Thai green or red curry paste *check label for peppers/nightshade ingredients

4 carrots, roughly chopped

1/2 butternut squash, peeled and cubed (seeds removed) --this should equal 1 ½ cups - 2 cups

3 cups vegetable or chicken stock (or just use water)

1 Tbsp soy sauce or liquid aminos + more to taste

1 Tbsp fish sauce

1 can coconut milk

½ bunch cilantro, rinsed and chopped for garnish

1 cup almonds, toasted for garnish *optional

Sriracha honey, for garnish *optional

Instructions

In a large soup pot, sauté onion, garlic, ginger, lemongrass* and Thai curry paste together for 5 minutes. *If using bruised lemongrass stalk, pound it on your countertop with a wooden spoon gently to “bruise” it, then place it whole in the soup. You will be removing it before blending.
Add carrots and butternut squash and cook 5 minutes more, stirring often.
Add stock and bring to a boil, then reduce to a simmer for 20 minutes, or until squash is cooked. Remove lemongrass stalk if used.
Add to a blender and purée until smooth.
Return to the soup pot, add soy sauce, fish sauce and coconut milk. Reheat over low slowly and taste. Add more soy sauce if desired.
To serve, ladle hot soup into bowls and garnish with cilantro, toasted almonds and a drizzle of sriracha honey.

Recipe by Vie at https://getvie.com/full-circle/