Rich Thai-Spiced Carrot and Squash Soup

Rich Thai-Spiced Carrot and Squash Soup

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Soup for dinner! Not very exciting? Hmm…depends how much vibrant curry paste, creamy coconut and Thai sunshine goes into it. The more I cook, travel and read endless cookery books, the further my Sunday dinners have ventured from tradition. Once it was roast meat, veggies and gravy watching sit-coms, now it’s spicy Thai soup. Full of coconut, vibrant Thai spices and creamy without cream. If it wasn’t for the miserable February weather I’d be able to imagine eating these flavours on Sairee Beach with salt in my hair and sand inbetween my toes.

This is adapted from one of my all-time favourite bloggers Half Baked Harvest, who in turn adapted the original recipe from Oh She Glows. I reduced the added salt and soy, used normal stock and added a few extra ingredients to up the anti, Thai-style. Fish sauce is always a staple, adding a sourness which has to be off-set by a touch of sugar, preferably palm but I know a lot of people tend not to use palm-derived ingredients.

Make this on a cool day, when the rain and wind get under your skin and only soup and spice and rich flavour will warm you through.

Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp dessicated coconut
  • 2 white onions, diced
  • 3 garlic cloves, diced
  • 1 tsp nam pla (fish sauce)
  • 2 tbsp thai red curry paste
  • 2 tbsp thai massaman curry paste
  • 1 litre of chicken or vegetable stock
  • 400g diced carrots
  • 300g diced butternut squash
  • 1/2 tsp chilli flakes
  • 1/2 tsp brown or palm sugar
  • minced fresh cilantro, for serving
  • lime juice, for serving

Methods

Heat a large casserole pan over a medium heat and melt the coconut oil into the olive oil. First, add the chopped onion and garlic and fry gently for 4 minutes. Turn up the heat and stir in the curry paste to release the aromatics!

Throw in the carrots, butternut squash, coconut and chilli flakes and stir fry for a minute. Meanwhile combine the fish sauce and stock then add to the pan. Simmer away over a low heat for 10 minutes covered and 5 uncovered to reduce a little and make sure the veggies are tender.

If you have a hand-blender you are lucky! Whizz away until lovely and smooth! If not ladle the soup into a blender (preferably after allowing to cool a bit, if not make sure you leave the lip ajar to vent steam) and blitz on medium until completely smooth.

Reheat and check the seasoning before serving up! Top soup bowls with fluffy rice, a squeeze of lime, a shake of sesame seeds and anything else you fancy – I had a cheeky bit of smoked salmon.

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