Coconut Curry Carrot & Pumpkin Soup
Creamy, with a little spice and heat to make it dance on your tongue, this Thai-style curried soup is a delight for your tastebuds and the vibrant color is a treat for the eyes! It is full of the antioxidants your body needs to fend off illness and keep you healthy … and just the break your body needs from the rich holiday treats we tend to eat this time of year.
The night I returned from the Thanksgiving feast at the family gathering, after all the eating and drinking and desserts and such, I really wanted something light and healthy to eat. I had meant to make this soup before we left, but did not have time, so it became my make-it-quick-before-the-next-adventure mission (in between trips).
My stomach (and tastebuds) were very appreciative, and it made enough that I’ve been eating it for lunch a lot lately. It’s been a nice break from all the crazy sweets and other over-eating we tend to do this time of year.
- 1/2 Tablespoon olive oil
- 2 stalks celery, chopped
- 1 onion, peeled and chopped
- 1 1/4 cup peeled chopped carrot
- 3 cloves of garlic, peeled and chopped
- 2 cups pumpkin puree
- 4 cups chicken or vegetable broth
- 1 1/2 Tablespoons red Thai curry paste
- 1 Tablespoon fish sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon finely chopped hot pepper such as cayenne or jalapeno (adjust up or down to taste)
- 1 can light coconut milk
- Salt & pepper, to taste
- For garnish: pepitas and snipped green onion and/or cilantro leaves
- In a medium saucepan, heat the olive oil over medium heat, then add the celery, onion, carrot and garlic and saute until all the veggies are tender.
- Add the pumpkin, broth, curry paste, fish sauce and brown sugar. Bring to a boil, then reduce heat to a simmer and let cook for about 15 - 20 minutes to give the flavors time to meld. Add the hot pepper and salt & pepper to taste.
- Let the soup cool slightly, then put in a blender with the coconut milk and blend until smooth.
- Put the soup back in the saucepan and heat back up to serving temperature.
- Serve hot with pepitas (pumpkin seeds) and snipped green onion/cilantro for garnish.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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