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.
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.
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