Red Curry Cauliflower And Zucchini Soup Recipe

I'm back after a wonderful solo vacation in Toronto. The weather was great. I got to see some interesting exhibits at a few museums, met awesome people and ate great food. It was such a great getaway. I will post about my trip next week, but for now I wanted to share with you Red Curry Cauliflower And Zucchini Soup Recipe I made a few weeks ago.

One of my favorite websites is TheKitchn. I look at it often and follow them on twitter and instagram. When I saw TheKitchn post a recipe for Heidi Swanson's Summer Squash Soup with Coconut Milk, I knew I would have to make it. Although I flag and print quite a few recipes, I don't always make them. This one I made.

I felt lazy and did not want to go to the grocery store, thus I had to make several changes to the original recipe. I did not have potatoes so used cauliflower. I did not have vegetable broth, so used chicken. I also added fresh lime juice and cilantro before serving the soup to enhance the flavors. Oh, and I left out tofu because I did not have it.

The brilliant part of this recipe is combining the curry paste with oil and heating it before adding the rest of the ingredients. It improves the flavor profile by leaps and bounds.

This was an easy and fast recipes that held up for days. If you want, you can serve it on top of rice.

Red Curry Cauliflower And Zucchini Soup
Adapted from Heidi Swanson's Summer Squash Soup with Coconut Milk

Ingredients
2 tablespoons red Thai curry paste, more if you love the heat
3 tablespoons extra virgin olive oil
1 large Vidalia onion, chopped
salt to taste
3 large zucchini, cubed
1 cauliflower, diced
4 garlic cloves, chopped
4 cups chicken broth
1 14-ounce can coconut milk
lime wedges
fresh cilantro

Directions
1. In a small bowl incorporate curry paste and oil. Add to a soup pot and heat for about 1 minute.
2. Add the onion and season with salt. Cook until tender.
3. Add zucchini and cauliflower, mix to combine and cook for a few minutes.
4. Stir in garlic, chicken broth, and coconut milk. Bring to a hard simmer, then lower the heat and simmer the soup for 10 minutes or until the vegetables are tender.
5. Adjust for seasoning with salt and curry paste.
6. Mix in lime juice right before serving and garnish with cilantro.

How beautiful is the color???

You can use this recipe as a template and play around with different vegetables and also try adding chicken or shrimp or beef. I haven't tried freezing the soup, but I bet it would be just fine. Also, if you want less liquid, use less liquid and you'll get richer flavors!