There is no one, not ever who has hasn’t swooned over this velvety bowl-licking soup.
It makes the rounds of our small seaside community. It pops up at pot luck dinners, women’s circles, birthdays and is delivered in jars to sick friends. The recipe is passed on from mother to daughter to friends and neighbours.
Promise me you’ll make a big pot and invite your friends over. This one is for sharing.
{Special thanks to Carolyn and Gillian ~ the originators of much pumpkiny pleasure}
Most curry pastes are not vegan. The yellow curry paste I use is but I suggest you read the label carefully depending on the brand.
The secret ingredient here are the kaffir lime leaves. Hunt them out. They take the soup to the next level.
Ingredients
In a big pot add roughly chopped:
2 med onions
2 large carrots
1-2 large kumera (sweet potato)
1/2 a pumpkin, ~1.5 kg
2-3 tsp yellow curry paste
2-3 slivered kaffir lime leaves
5-6 cups vege stock
Method
Cook for about 15 mins until everything is tender.
Blend and return to the pot. Take care not to burn yourself.
Stir in:
1 can coconut cream
2 Tbl coconut liquid amino or tamari
Season and adjust flavours to suit, ie, adding more curry paste, tamari, chilli flakes, stock if too thick.
Reheat gently. The coconut cream may separate if boiled.
Garnish with coriander or basil.
You may like:
Rib sticking lentil soup
Italian kale & white bean
West African peanut & ginger
Quick & easy miso
And don’t forget how easy it is to make your own vegetable stock
