Tag Archives: vegan curry

Thai-Spiced Cream of Broccoli Soup

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!