Just like its cousin, this is a quick to prepare soup that tastes decadent and fuels your body with cancer fighting cruciferous vegetables. Unlike its cousin, this soup has a distinct thai flavor and heat. Yum! One can of (BPA free!) beans such as garbanzo or cannellini, or quinoa, would be a nice addition if you would like to add some texture and more staying power to this soup, but we enjoyed it as it is written.
Serves 4 as a main dish (about 2 large bowls each)
1 onion, diced
3 cloves garlic, minced
5 oz carrot, chopped
1 T ginger
1 rounded T red curry paste
1/2 tsp curry powder
1/8 tsp red pepper flakes (for a hotter soup, add more. I was serving a preschooler!)
1 can regular coconut milk
4 cups water
2 lbs broccoli florets
black pepper to taste
Method:
In a large soup pot over medium heat, water sauté the onion until translucent. Add the garlic and carrots, sauté about 5 minutes. Add the ginger, red curry paste, curry powder, and red pepper. Saute one more minute. Add the water, broth and coconut milk. Raise heat and bring to a boil. Add broccoli, lower heat, cover and simmer until broccoli is bright green and soft. Blend until smooth in batches. Add freshly ground pepper to taste.
Enjoy!