Creamy Red Coconut Curry Soup


This post is sponsored by .

We’re kicking off 2017 with a soup that’s the perfect example of “January food”. Here in Canada, we’ve been chilling in -18C temperatures for the last couple of days. In my mind, this is a legitimate excuse to avoid smoothies, fancy juicing, and salads, all month long. I need warming healthy foods. This soup will keep 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. It’s spicy, ginger-y, and once it’s loaded with toppings, it’s full of textures of and flavours.

The Little Potato Company’s Baby Boomers, blended along with a hefty dose of light coconut milk, give this soup an extra velvety smooth texture while retaining a certain “January lightness”. The base soup is pretty darn easy. Sauté ginger, garlic, carrot, and red curry paste (very spicy!) or milder yellow curry powder in coconut oil. Add vegetable broth and Creamer potatoes. Simmer for 25 minutes. Add a can of light coconut milk and blend until smooth and creamy. After that it’s all about the toppings! (But you can totally just make this soup without any toppings – it’s delicious with a slice of crusty bread slathered in vegan butter.)

The crispy fried tofu nuggets are the star topping – they turn this simple, healthy soup into a satisfyingly delicious meal. For the extra “January-ness” I added 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 might be: thinly 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 quickly learned that eating soup coated carrot “noodles” is annoying and messy. If you want to use carrot I’d suggest either chopping the “noodles” or grating the carrot instead.)

Notes on spiciness: Going the intended red curry paste direction, this soup is spicy. If you LOVE really spicy food, use 2-3 teaspoons of red curry paste. If you like spicy food use 1 tablespoon of mild yellow curry powder and 1/2-1 teaspoon red curry paste. If you prefer something milder, skip the red curry paste and use 1 tablespoon of mild yellow curry powder.

Happy Veganuary friends!

This post is sponsored by . We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes at  

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Ingredients :

  • 1 tbsp coconut oil
  • 2 cloves garlic, minced
  • 1” knob ginger, minced
  • 1 carrot, chopped
  • 2–3 teaspoons red curry paste (spicy) or 1 tablespoon mild yellow curry powder (milder)
  • 2 cups vegetable broth
  • 1½ cups The Little Potato Company’s Baby Boomers (Creamer potatoes)
  • 2 cups light coconut milk (canned)
  • salt, to taste
  • ½ block extra-firm tofu, pressed and cubed
  • 4 tsp cornstarch
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp garlic powder
  • 1 tbsp coconut oil
  • crispy tofu, chopped green onion, sliced radish, carrot noodles, sliced avocado, julienned spinach, pea sprouts, Thai basil, and red bell pepper

Instructions :

  1. In a medium pot, heat coconut oil over medium-high heat. Add garlic, ginger, carrot, and curry paste or powder. Cook, stirring often for 2 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. Add coconut milk and blend on high until smooth and creamy. Taste and adjust salt.
  4. Serve topped with tofu and veggies.
  5. Combine tofu, corn starch, onion powder, salt and garlic powder. Stir to coat tofu. Mix until the tofu has picked up all of the corn starch mixture.
  6. Heat coconut oil over medium-high heat. Add tofu and cook, stirring/turning often until golden-brown and crisp.

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