Curry Pumpkin Coconut Soup
Vindaloo curry contains more heat. Madras or Garam Masala curry are other alternative powdered curries you can use in this recipe.
Ingredients
- 2 tbsp coconut oil
- 1 cup onion, rough chopped
- 1 cup carrot, sliced
- 2 cloves of garlic, crushed
- 1 bay leaf, torn in half
- 1/4 tsp ground ginger
- 2 tbsp vindaloo curry powder
- 2 tbsp unsalted butter
- 1 14- ounce can pumpkin
- 3 cups low sodium chicken stock
- 1 12- ounce can unsweetened coconut milk
- 1 tsp salt
- 1 tsp sugar
- 1 tsp red wine vinegar
- cooked jasmine rice
- fresh tarragon, chopped
- fresh cilantro, chopped
Instructions
- In a large saucepan, add the coconut oil and melt over medium heat. Place the onion, carrots, garlic, bay leaf, ginger and curry into the pan and cook for 5 to 8, or until the carrots are softened. Stir frequently to prevent burning. Add the butter, pumpkin, coconut milk, chicken stock, salt and sugar. Scrape up any brown bits stuck to the bottom of the pan and stir to combine. Bring to a boil, reduce to a simmer and then cook, uncovered, for 10 minutes.
- Remove the bay leaf and set aside. Using an immersion blender, blend the soup. Place the bay leaf back into the soup and cook for an additional 20 to 30 minutes, or until the soup is thickened and aromatic. Stir in vinegar and let warm through. Salt to taste. Serve warm over cooked jasmine rice topped chopped fresh herbs.
Notes
For an Instant Pot Herbed Rice recipe, click here.
