Last week, we looked at some recipes that use starchy vegetables (such as potatoes, squash and carrots), and legumes such as lentils to make a creamy base for soup. This week, let’s experiment with another way to make a delicious, light, creamy soup: Coconut cream.
As with last week’s recipes, where the soups call for cashew butter, tahini can be used instead, but it’s wise to use a little bit less than the recipe calls for, since it has a slightly more bitter flavor.
Thai Coconut Soup
1 onion, chopped
3 cloves garlic, chopped
2-3 tsp. fresh ginger, minced
1 Tbsp. oil or water
4 large carrots, sliced
1 large potato, cubed
1 1/2 cups coconut milk
1 tsp. unrefined sweetener (optional)
2 tsp. fresh lemon or lime juice
2 Tbsp. nutritional yeast
herb salt such as Herbamare (to taste)
2 Tbsp. tamari
1-2 tsp. curry powder (mild or hot)
1/2 cup peas (defrosted if frozen)
1/2 tsp. sea salt
2-3 Tbsp. fresh chives, chopped
1. In oil or water, sauté onion with the garlic and ginger. Add the carrots and potato. Fill the pot with enough water to cover the vegetables and let simmer.
2. In a blender, blend two cups of cooked carrots with one cup of stock. Add coconut milk and remaining ingredients except peas and chives. Blend again. Add this to the pot when vegetables are beginning to get soft, approximately 20 minutes. Add the peas at the end. Simmer for 10-15 minutes until flavors blend. Garnish with chives.