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Vegan Tomato Coconut Curry Soup Recipe

From Ricky Myers at the Mountain Weekly News:

“Looking for a change from the old fashion tomato soup you’re used too? Curry paste and coconut milk give a sweet bite to this soup and still goes great with an oozing grilled cheese* sandwich. You can make it as mild or as spicy as like it by adding more or less curry paste. The lemongrass in the curry pairs perfectly with the acidity of the tomatoes. I prefer to use red curry paste because it’s got more of a kick, but green curry paste will work just fine. One of the best things about this soup is the simplicity of the recipe and that it only takes about 20-30 minutes to prepare. Throw a batch of this in a thermos and haul it on your next back country trip. It will surely keep you warm and nourished for the ride down.”
*For vegans
—-please try our Cheddar Chreese®  for your vegan grilled Chreese® sandwich – read all about it here!

Vegan Tomato Coconut Curry Soup Recipe
Serves 4-6

3 15 oz Cans of whole tomatoes
1 15 oz Can Coconut Milk (you can also use Lite Coconut Milk)
1 cup Veggie Broth or Chicken Substitute Broth (I love using Edward and Sons, Not-Chik’n)
½ cup Yellow onion, rough chopped
¼ cup Fresh Basil, chopped
2 Tbs Red Curry Paste
2 Tbs Olive Oil
2 Garlic Cloves, chopped
Salt and Pepper To Taste

Heat up a large pot on the stove to medium to high heat. Add oil and onion and sauté till onions turn translucent. Add garlic and sauté for one more minute or so. Set the basil aside and add remaining ingredients to the pot then bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Puree in small batches in a blender till completely smooth. You want a nice velvety texture. Serve with fresh chopped basil.

Click Here to purchase Native Forest® Organic Coconut Milk. Click Here to purchase Edward & Sons™ Vegan Bouillon Cubes. Click Here to find a store near you.

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