This soup is perfect for this time of year! Immune boosting garlic, onions and beta -carotene from pumpkin plus anti-inflammatory coconut oil, ginger and curry spices. Vegan Thai Pumpkin Soup Ingredients: 2 Tbsp coconut oil 1 Tbsp toasted sesame oil 1 onion, diced 2 cloves garlic, minced 2 Tbsp vegan Thai red or yellow curry paste 1 Tbsp peeled minced fresh ginger 1 (3-inch) stalk lemongrass, bruised 2 cups low-sodium vegetable broth, plus more to thin as needed 1 (15 oz) can pure pumpkin puree or 2 cups fresh pumpkin puree 2 Tbsp tamari or soy sauce 1 (14 oz) can coconut milk, 1 Tbsp reserved for garnish 2 Tbsp lime juice, plus more for serving 1/3 cup shredded Thai basil or fresh cilantro 3 red Thai chilis, sliced or minced Directions 1. In a large pot, heat coconut oil and sesame oil over medium heat until shimmering. Add onion, garlic, curry paste, ginger and lemongrass, reduce heat to medium-low, and cook until onions are softened, about 10 minutes. 2. Add broth, pumpkin and tamari or soy sauce. Bring mixture to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove lid and discard lemongrass. Stir in coconut milk and lime juice. Using an immersion blender, puree soup until smooth, or transfer to a blender and puree soup in batches. If soup is too thick for your preference, thin with additional broth until desired consistency. 3. Reheat soup over low heat, ladle into bowls, swirl over reserved coconut milk and top with basil or cilantro and chili. Serve with additional lime juice. Source: https://www.foodnetwork.ca/healthy-eating/blog/vegan-thai-curry-pumpkin-soup/ |
Looking to start 2017 on the right foot with a pantry (and freezer) stocked with healthy, time-saving essentials? Look no further...here are my top picks that helped me get through 2016 with ease. 1. Organic Minced Ginger from The Ginger People - add to smoothies, salad dressings and stir fry in place of fresh ginger root. A smoothie with frozen peaches or mango, carrot juice and lots of ginger really brightens up the morning! 2. Maesri Red Curry Paste - follow the directions on the can, adding coconut milk to make a simple curry sauce than can be used for vegetables, tofu or rice. This red curry paste is gluten free, Maesri also makes a Yellow Curry Paste that is tasty but not gluten free. 3. Brown Rice Vermicelli - use the Mamy instant brand available at Stop & Shop or another instant whole grain brown rice noodle because it cooks in 2-3 minutes and then toss the noodles with soy sauce, curry sauce or use in your favorite spring roll or stir fry. 4. ...