If you’re looking for a recipe to turn you into a soup person, here’s the one that did it for me. A surprisingly simple ingredient list — featuring sweet spring carrots and spicy fresh ginger — yields a silky-smooth, bold-flavored soup that’s perfect for these chilly early April evenings.
The Secret Ingredient That Makes This Dairy-Free Soup So Luscious
The best puréed soups are rich and velvety-smooth (but stop short of verging into baby-food territory). To achieve that perfect consistency, cream or yogurt are often stirred in.
Dairy-free soups require a bit more creativity — but I’d argue that because of that, you end up with an even better result. For this soup, I added a few spoonfuls of natural nut butter (almond, peanut, or cashew are all great here), which works in tandem with a can of coconut milk to give this soup body. The nut butter also adds deliciously nutty flavor and, thanks to its protein and antioxidants, makes the soup more satiating and wholesome. I personally like Trader Joe’s Creamy Unsalted Almond Butter, which has a ton of flavor, is easy to pour straight from the jar, and doesn’t require stirring. A salted nut butter is also fine — you’ll just likely season the rest of the soup with a bit less salt.
Oh, and before you start chopping, remember that because you’ll be puréeing the soup — either in a blender or with an immersion blender — you don’t have to be too precise in your prep work (that’s part of the beauty of this simple dish, after all). Don’t forget to serve with lime wedges — a simple squeeze of citrus really brings this soup to life.
- 2 tablespoons
olive or coconut oil
small yellow onion, chopped
- 2 tablespoons
red curry paste
- 1 (1-inch) piece
fresh ginger, peeled and thinly sliced (about 2 tablespoons)
- 1 pound
carrots (about 8 medium), peeled and coarsely chopped
- 1 (14 to 15-ounce) can
light coconut milk
- 1 1/2 cups
low-sodium vegetable broth
- 1/4 cup
creamy natural peanut or almond butter (such as Trader Joe’s Creamy Unsalted Almond Butter)
Freshly ground black pepper
For serving: chopped fresh cilantro leaves and tender stems, chopped roasted peanuts, and lime wedges
Heat the oil in a large pot over medium heat until shimmering. Add the onion and cook until soft and translucent, about 5 minutes.
Stir in the curry paste and ginger and cook until fragrant, about 1 minute. Add the carrots, coconut milk, and broth. Bring to a boil. Reduce the heat to low, cover, and simmer until the carrots are tender, 20 to 25 minutes.
Stir in the nut butter. Working in batches if needed, carefully transfer the soup to a blender and blend until completely smooth. (Alternatively, use an immersion blender.) Taste and season with salt (I used 3/4 teaspoon, but the amount will depend on whether the nut butter was salted or not) and several grinds of pepper.
Divide the soup among bowls and top with cilantro, peanuts and lime wedges.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
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