Coconut Curry Carrot & Pumpkin Soup

Creamy, with a little spice and heat to make it dance on your tongue, this Thai-style curried soup is a delight for your tastebuds and the vibrant color is a treat for the eyes! It is full of the antioxidants your body needs to fend off illness and keep you healthy … and just the break your body needs from the rich holiday treats we tend to eat this time of year.

The night I returned from the Thanksgiving feast at the family gathering, after all the eating and drinking and desserts and such, I really wanted something light and healthy to eat. I had meant to make this soup before we left, but did not have time, so it became my make-it-quick-before-the-next-adventure mission (in between trips).

My stomach (and tastebuds) were very appreciative, and it made enough that I’ve been eating it for lunch a lot lately. It’s been a nice break from all the crazy sweets and other over-eating we tend to do this time of year.

Coconut Curry Carrot & Pumpkin Soup

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: About 2 quarts of soup 1x

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Ingredients

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• 1/2 Tablespoon olive oil
• 2 stalks celery, chopped
• 1 onion, peeled and chopped
• 1 1/4 cup peeled chopped carrot
• 3 cloves of garlic, peeled and chopped
• 2 cups pumpkin puree
• 4 cups chicken or vegetable broth
• 1 1/2 Tablespoons red Thai curry paste
• 1 Tablespoon fish sauce
• 1 Tablespoon brown sugar
• 1 Tablespoon finely chopped hot pepper such as cayenne or jalapeno (adjust up or down to taste)
• 1 can light coconut milk
• Salt & pepper, to taste
• For garnish: pepitas and snipped green onion and/or cilantro leaves

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Instructions

1. In a medium saucepan, heat the olive oil over medium heat, then add the celery, onion, carrot and garlic and saute until all the veggies are tender.
2. Add the pumpkin, broth, curry paste, fish sauce and brown sugar. Bring to a boil, then reduce heat to a simmer and let cook for about 15 – 20 minutes to give the flavors time to meld. Add the hot pepper and salt & pepper to taste.
3. Let the soup cool slightly, then put in a blender with the coconut milk and blend until smooth.
4. Put the soup back in the saucepan and heat back up to serving temperature.
5. Serve hot with pepitas (pumpkin seeds) and snipped green onion/cilantro for garnish.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Tuesday’s Table, Foodie Friends Friday, Gluten Free Friday, Foodie FriDIY, Home Matters, Let’s Get Real and Hearth & Soul Bloghop.