Anything-You-Have Coconut Curry Soup - Recipes Blogs

Anything-You-Have Coconut Curry Soup

Well, well, well.
Soak it all up, friends –> the glory that is this rainbow veg bowl which is turning my face into a permanent heart eyes emoji.

Yesterday, when it was Sunday and I couldn’t think more than Weekend Thoughts, I drafted this post with this very non-descript name, thinking I would change it when I went to publish it because surely I’d get some more professional inspiration when the clock struck Monday morning.
But my professionally inspired brain is, how can I say this… taking a break" and I guess I’m actually officially going to call this the Anything-You-Have Coconut Curry Soup.  Are we all okay with that"
Here are my thoughts. You come home from work, you’ve had a long day, you’re Hungry with a capital H. You want to make one of the bajillion recipes from your Pinterest board, but you don’t have more than half of the ingredients for any of them. Driving to the grocery store is a distant dream at this point. I mean, really. AS IF. Enter: the most beautiful vegetarian/vegan coconut curry soup bowl that really only requires two things from you at it’s most basic level: CURRY paste or powder of some sort, and COCONUT MILK.

There are essentially two parts to this recipe.
Part one: the soup base, which is made from any number of delicious aromatics (onion, garlic, ginger) and curry (could be red or green paste – probably even powder, if you worked it right) and a good amount of creamy coconut milk. This flavorful coconut milk concoction is then pureed with some veggies, hopefully starchy ones like potatoes, so that you can a luscious, silky-smooth texture for your simple coconut curry soup. But the beauty is that you can also use other veggies to puree – like eggplant, sweet potatoes, or carrots. Main idea: thicken the sauce by pureeing with veggies. 
Part two: the toppings. I can’t even go into it or we’ll be here for hours. But I chose tofu (crispy-caramelizingl...
Source: Pinch of yum