It’s spring and I should be thinking of light and refreshing and green soups – asparagus and peas and ramps and such. But, it’s Wisconsin and spring has stubbornly refused to arrive this year. So, in the midst of my month of raw, I’m copping to giving in to this warm, spicy, entirely fall-like soup. It was dinner last night, and I don’t regret a bite of it.
Sweet potato, parsnips and curry paste make a wonderful soup
Massaman Curry Soup
1 T. sunflower seed oil (or other neutral oil)
1/2 medium yellow onion, chopped
1 T. massaman curry paste *
2 cloves garlic, chopped
1 sweet potato, chopped
1 parsnip, chopped
1 cup vegetable broth
1/2 cup coconut milk
1 T. palm sugar
1 T. tamarind concentrate
handful of chopped peanuts
In a soup pot, saute the onions and curry paste in the oil until onions are soft. Add the garlic and saute for 30 seconds. Add the rest of the ingredients, except the chopped peanuts. Simmer for 15 minutes, or until vegetables are tender. Blend soup with a stick blender or (carefully!) in a regular blender. Add a tablespoon or two more of veggie stock to thin if necessary. Serve garnished with chopped peanuts.
* If you’re vegan, make sure your curry paste is vegan as well. Maesri makes a vegan massaman curry paste. Also, adjust the amount of curry to your desired level of heat.
Don’t forget to sign up for my giveaway of Ricki’s 3 e-books!
The Mommy Bowl 
Ok, I feel like I’m sounding like a broken record, but for real, I think our taste buds are identical twins. My bookmarks folder is saturated with your posts. This one’s joining them!
Well, I could say the same about the starred items in my feed reader – full of your posts. And, I am very impatiently waiting your raw cookbook, too. 🙂 But, thanks!
I tend to forget about tamarind, but dang it sure adds some zip. I should really use it more often.
Oh that sounds delightful. Warm soup just warms the soul. While I’m enjoying this raw month, your picture is creating some serious dissatisfaction! 🙂 I’ve never tried tamarind concentrate. Must investigate…
Tamarind concentrate is available in plastic jars at most Asian grocers. This isn’t the brand I used, but it’s the same thing: http://www.amazon.com/Thai-Tamarind-Concentrate-16-jar/dp/B000EICNMG
You can also start with dried tamarind paste and soak it in warm water and strain it. But, the concentrate is so much easier.
It’s super hot here in Atlanta, but I still want to make this soup! And thanks for explaining what tamarind concentrate was in prev. comment! Could you substitute lime juice if you live 30 minutes away from your nearest Asian market? 🙂
Lime juice would give you some of the same sourness. But, tamarind has a bit more umami than lime juice. But, yes, if you don’t have tamarind, I’d go with lime (maybe a little less lime to start with, though – and adjust to taste).
Yum! I love massaman curry!