Massaman Curry Soup

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

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.

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7 Responses to Massaman Curry Soup

  1. Amber Shea @Almost Vegan says:

    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!

    • Deanna says:

      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. πŸ™‚ But, thanks!

      I tend to forget about tamarind, but dang it sure adds some zip. I should really use it more often.

  2. Heather says:

    Oh that sounds delightful. Warm soup just warms the soul. While I’m enjoying this raw month, your picture is creating some serious dissatisfaction! πŸ™‚ I’ve never tried tamarind concentrate. Must investigate…

  3. 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? πŸ™‚

    • Deanna says:

      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).

  4. Amanda says:

    Yum! I love massaman curry!

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