VEGAN RED CURRY SOUP WITH BUTTERNUT SQUASH, APPLE AND GINGER

Vegan red curry soup with apple and ginger

HOT AND SPICY

This soup is quite punchy and filled with flavour! The perfect dish for a cold autumn day.

I (Sara) am trying to eat less meat and dairy products these days, and am therefor constantly looking for new things to cook. A few months back I was served a delicious chicken and ginger soup, and thought I’d try and make my own vegan version of it. After playing around with the original recipe a bit, I have now come up with what I think is a super delicious vegan soup filled with various vegetables!

It’s a spicy explosion of flavour :)

THE INGREDIENTS

  • 1 butternut squash (cut into cubes)

  • 2 green apples (cut into thin slices)

  • 4 carrots (cut into thin slices)

  • 1 onion (cut into thin slices)

  • 1-2 chillies (finely chopped)

  • 3 garlic cloves (finely chopped)

  • 2 red peppers (cut into thin slices)

  • Ginger (grated)

  • 1 tin of full fat coconut milk

  • 2 cubes of vegetable stock

  • Red curry paste

  • Parsley or coriander

DIRECTIONS

  1. Put the oven on 200C

    Peel the butternut squash and cut it into cubes. Put them on a baking tray and sprinkle some olive oil over them, then bake them for about 45 minutes. Whilst the butternut squash is baking, start making the soup.

  2. Chop and prepare all the vegetables before you start cooking.

  3. Use a medium/large pan that will fit the soup. Start by frying the onion, garlic and chilies in some coconut or olive oil using the soup-pan. Fry for a few minutes until the onion turn glossy, but be careful not to overcook and burn it.

  4. Add the peppers, carrots, apple, ginger and curry paste then fry for a few more minutes. Tip: if the pan gets a bit dry, to avoid burning the content, add a spoonful of the creamy layer of the coconut milk.

  5. Add the tin of coconut milk (including the cream layer) as well as the vegetable stock mixed out with roughly 800ml of boiling water. You can change the amount of water depending on how creamy you want the soup to be. I suggest starting with about half a liter and then add more as you go along.

  6. Add the baked butternut squash and let the soup boil for about 5 - 7 minutes.

  7. Serve with some nice bread on the side, some extra chilies and some parsley or coriander to sprinkle on top. You can also put some slices of lime on the table, as a squeeze of lime will finish it of perfectly!

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