Thai red lentil & coconut soup
this is my absolute favourite soup I’ve ever come up with :’).
- half a tablespoon of Thai red curry paste - 12
- 50g of red lentils (raw/uncooked) - 166
- 200ml of Kara coconut milk - 54 (you could probably use almond, rice or normal cows milk instead)
- 1/4 of a vegetable stock cube - 20
- 100ml of boiling water - 0
- 5g of shredded coconut - 33
- thinly sliced garlic clove - 5
- a tiny little bit of ginger sliced thinly - 5
- 3g of olive oil for frying - 25 (basically a teaspoon)
- wash the lentils under a tap
- heat the oil in a saucepan and fry the garlic, coconut and ginger for 1 minute
- added the curry paste and fry for a further 1 minute.
- add in the lentils, milk, stock and water
- when it all boils, leave to simmer for 10 minutes, stir with a wooden spoon from time to time.
- once the lentils have cooked, blend/food process until smooth
- that’s pretty much it for the soup but i added veggies to mine (yellow bell pepper, courgette and mushrooms) so if you want to do the same just put the soup back in the pan with the veggies and cook them together for about 2 minutes.
- enjoy! :)
320 calories for just the soup
easy thai coconut soup
i just love miso soup!
- 4 cups water
- 8 tablespoon white miso (more or less to taste)
- 2 teaspoon dried cut wakame (a strong seaweed)
- 1/2 cup chopped daikon (Japanese radish, optional but recommended), sliced into very thin half moons
- 1/2 cup carrots, sliced thin
- 1/2 small onion, sliced thin
- Tofu, to taste, chopped into small cubes (optional)
- Chopped green onions
Bring the water to a slow boil. Put the wakame in the water and let it slowly simmer for 20 minutes. The longer you simmer it the less sharp its taste will be. After 10 minutes, add the daikon, carrots and onion.
2. When veggies are softened, remove pot from heat. Place a small strainer in the soup, and mash spoonfuls of miso through the strainer into the soup. If using tofu, add to pot now. Cover to keep soup warm until ready to serve.
3. Pour into bowls, and garnish with the chopped green onions.
Note: If you want to have miso soup over a few days, put miso only in the portion of the vegetable soup that you wish to eat at that time.
You can also add udon or soba noodles, I prefer with noodles to be honest, and I do believe Soba are vegan too.
also i like a dash of rice vinegar!
Butternut squash is a tasty winter vegetable that should be in season still and a nice soup should be palatable for the heartburn ridden eater. Ginger is also thought to deter inflammation and nausea. Coconut oil is sometimes used as an eastern remedy for heartburn so I figure coconut milk can’t hurt.
- 2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
- 4 tablespoons unsalted butter
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 leek, white and tender green part only, thinly sliced
- 1 shallot, finely chopped
- 2 tablespoons minced fresh ginger
- 1 teaspoon curry powder
- 1/2 cup dry white wine
- 6 cups water
- 1 cup unsweetened coconut milk
- 1 thyme sprig
- Coconut shavings, for garnish (optional)
- Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
- Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
- Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
- Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.MAKE AHEAD The soup can be refrigerated for up to 2 days. NOTES An immersion blender has a long handle and a whirring blade at the bottom that allows you to puree soups right in the pot. Immersion blenders eliminate the need to transfer soup from the pot to a blender and back again. Plus, they’re easy to clean. Braun makes a number of good immersion blenders, and we also like Cuisinart’s Quick Prep model. Be sure to keep the immersion blender submerged while it’s running, or you’ll spray soup all over your kitchen!
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 3 celery ribs, diced
- 2 large carrots, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon hot curry powder
- 2 quarts chicken or vegetable stock
- 1 14.5 ounce can diced tomatoes
- 2 cups red lentils (if you can’t find red lentils, you can use a different color, you just won’t have the color and it might change the cooking times)
- Salt and pepper to taste
- In a large stockpot or dutch oven, melt the butter over medium heat. Add the onions, celery, carrots, and garlic and saute until soft, about 10-15 minutes. Add the cumin, coriander, chili powder, and curry powder and stir to coat the veggies with the spices. Cook for a few minutes to toast the spices. Add the tomatoes and the stock and bring to a simmer. Season generously with salt and pepper and add the lentils. Simmer for about 30-40 minutes, until lentils and vegetables are very soft.
- In a few batches, puree the soup in a food processor until completely smooth. Transfer back to pot and season with salt and pepper to taste. If you like it a bit more spicy, you can add a little cayenne pepper and more black pepper.
One chilly evening I was staring at the stockpile of carrots in my kitchen and was inspired to whip up a carrot ginger soup. Even my boyfriend (who hates soup!) had no problem finishing off a bowl, and going back for seconds.
Carrot Ginger Soup
Inspired by “Canyon Ranch Cooks” and Heidi Swanson of 101 Cookbooks
- 1 bunch (about 11/4-1/2 lbs.) carrots, peeled and cut into 1” pieces
- 1 small potato (or 1/4 c. or so of sweet potato), peeled and cut into 1” cubes
- 1 Tbs. peeled & minced fresh ginger
- 2 garlic cloves, pressed
- 1/2 large onion, diced
- 1 Tbs. olive oil
- 1 Tbs. maple syrup
- 1 tsp. honey
- 1/2 tsp. dried thyme
- 3+ cups of water or veggie broth
- Juice of half a lemon
- Salt & pepper - to taste
- Heat the olive oil in a large cooking pot over medium heat. Add the onions and cook until translucent / golden brown. Add garlic and ginger and continue cooking another minute or two. Add the maple syrup and honey and cook another minute, stirring to combine.
- Add the carrots, potatoes, thyme and water/broth - bring the mixture to a gentle boil.
- Reduce heat to a simmer and cover, cooking until the carrots/potatoes are softened (about 20 minutes).
- Turn off heat and let the soup cool a bit. Using an immersion (or regular) blender, blend the soup to your preferred texture - slightly chunky or smooth.
- Add salt and pepper to taste - if you used vegetable broth you probably will need less salt, season until the carrot flavor really pops.
Serve hot and garnish with a drizzle of olive or toasted sesame oil!
Erica is a Squeeze Play! board member and a lover of the outdoors, culinary experiments, and local produce!