Creamy Red Coconut Curry Soup

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This publish is sponsored by&nbspThe Tiny Potato Company.

We’re kicking off 2017 with a soup that’s the best illustration of “January meals”. Here in Canada, we’ve been chilling in -18C temperatures for the final couple of days. In my thoughts, this is a respectable excuse to stay away from smoothies, fancy juicing, and salads, all month long. I need to have warming healthier food items. This soup will hold you warm you up on the chilliest of Canadian winter days and fill you up with fresh vegetables. It’s light but it’s creamy.&nbspIt’s spicy, ginger-y, and when it’s loaded with toppings, it’s full of textures of and flavours.

The Minor Potato Business’s Child Boomers, blended along with a hefty dose of light coconut milk, give this soup an added velvety smooth texture&nbspwhile retaining a specific “January lightness”. The base soup is quite darn effortless. Sauté ginger, garlic, carrot, and red curry paste (very spicy!) or milder yellow curry powder in coconut oil. Include vegetable broth and Creamer potatoes. Simmer for 25 minutes. Add a can of light coconut milk and mix till smooth and creamy. Following that it’s all about the toppings! (But you can totally just make this soup with out any toppings – it’s delightful with a slice of crusty bread slathered in vegan butter.)

The crispy fried tofu nuggets are the star topping&nbsp– they turn this basic, healthful&nbspsoup into a satisfyingly delightful meal.&nbspFor the extra “January-ness” I extra lots of julienned spinach and red bell pepper, carrot noodles**, pea sprouts, sliced radish, Thai basil, green onion and a squeeze of lime juice. Some other tasty toppings&nbspmight be:&nbspthinly sliced veggies like mushrooms, zucchini, or purple cabbage, roasted sweet potato, salted cashews, and an extra swirl of coconut milk.

(**After eating the photographed soup I swiftly learned that eating soup coated carrot “noodles” is annoying and messy. If you want to use carrot I’d recommend either chopping the “noodles” or grating the carrot instead.)

Notes on spiciness: Going the intended red curry paste course, this soup is spicy. If you Love really spicy&nbspfood, use 2-three teaspoons of&nbspred curry paste. If you like spicy food use one tablespoon of mild yellow curry powder and 1/2-1 teaspoon red curry paste. If you desire one thing milder, skip the red curry paste and use one tablespoon of&nbspmild yellow curry powder.

Pleased Veganuary pals!

This submit is sponsored by The Tiny Potato Company.
We enjoy them&nbspfor their commitment to basic,&nbsphealthy entire&nbspfoods like their tasty Creamer potatoes. Thanks for supporting the manufacturers that assistance I Enjoy Vegan!
Find out much more about why we really like Minor Potatoes at&nbspwww.littlepotatoes.com&nbsp

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Creamy Vegan Red Coconut Curry Soup

Prep 15 minutes

Cook 25 minutes

Complete forty minutes

Servings three

A creamy coconut and potato-primarily based red curry soup topped with fresh veggies and crispy tofu.

Ingredients

Soup

• one tbsp coconut oil
• two cloves garlic, minced
• 1" knob ginger, minced
• 1 carrot, chopped
• 2-three teaspoons red curry paste (spicy) or one tablespoon mild yellow curry powder (milder)
• 2 cups vegetable broth
• 1½ cups The Minor Potato Company's Little one Boomers (Creamer potatoes)
• 2 cups light coconut milk (canned)
• salt, to taste

Crispy Tofu

• ½ block extra-company tofu, pressed and cubed
• four tsp cornstarch
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp garlic powder
• 1 tbsp coconut oil

Toppings

• crispy tofu, chopped green onion, sliced radish, carrot noodles, sliced avocado, julienned spinach, pea sprouts, Thai basil, and red bell pepper

Directions

Soup

1. In a medium pot, heat coconut oil more than medium-high heat. Add garlic, ginger, carrot, and curry paste or powder. Cook, stirring usually for two minutes.
2. Add vegetable broth and Creamer potatoes. Turn heat down to medium, cover, and simmer for 20 minutes (or until potatoes are fork tender.)
3. Include coconut milk and blend on large until finally smooth and creamy. Taste and change salt.
4. Serve topped with tofu and veggies.

Tofu

1. Combine tofu, corn starch, onion powder, salt and garlic powder. Stir to coat tofu. Combine till the tofu has picked up all of the corn starch mixture.
2. Heat coconut oil more than medium-substantial heat. Include tofu and cook, stirring/turning frequently until golden-brown and crisp.

Recipe Notes

Notes on spiciness: Going the intended red curry paste course, this soup is spicy. If you Adore truly spicy food, use 2-3 teaspoons of red curry paste. If you like spicy meals use one tablespoon of mild yellow curry powder and 1/2-one teaspoon red curry paste. If you prefer anything milder, skip the red curry paste and use one tablespoon of mild yellow curry powder. Include more coconut milk if you find the soup as well spicy (change salt to taste, if necessary.)

Programs Soup, Lunch and Dinner

Cuisine Vegan

Read More About Gluten-Free Recipes At NaturallyCurvy.com