Throw in some long johns and I am set. Aren’t I super fun?
This soup brings back some fond memories of Thanksgivings past. Can I just mention how CRAZY it is that Thanksgiving is Thursday. Maybe it is because I was in Amsterdam last week and left before Halloween, but it seems all my favorite holidays are sneaking up on me. And guys, I LIVE for Thanksgiving. I think about what I’m making so far in advanced, it is crazy. As much as I love the holidays, I need my Thanksgiving before I can focus on that.
I can only handle one day at a time, folks.
This soup reminds me a lot of my grandfather. As I have mentioned before, ginger always reminds me of my grandpa. He would never fail to put ginger in EVERYTHING. One year, my dad made a butternut squash soup with ginger and red curry paste. However, we must have used a funky curry paste because the soup came out almost inedible. We basically choked it down because the ginger was so strong. My grandpa, meanwhile, requested seconds, then thirds. He was OBSESSED. And to this day, the taste of ginger always makes me think of him.
This soup is a vegan rift on that soup we served over Thanksgiving a couple of years ago. It would make the perfect addition to a Thanksgiving table or, my favorite, your Sunday night couch dinner. Honestly, as someone who lives by themselves, I don’t really eat my dinner at a table. I would much rather curl up on my couch and eat dinner snuggled up in blankets. Bizarre, but oh so cozy.
Must be my millennial habits.
So yeah, make this soup and imagine you’re on some exotic island like I do. Heck, make a double batch and freeze it for those nights you sure as hell don’t want to cook and just want to snuggle with your laptop and Netflix. No shame here: we all do it. Trust me.
- 1 tablespoon ghee or coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons red curry paste
- 1 tablespoon creamy peanut butter
- 3 cups vegetable broth
- 3/4 cup red lentils
- 1 medium sweet potato, chopped
- 3 medium carrots, chopped
- 1 tablespoon vegetarian fish sauce (or soy sauce or tamari)
- juice of 1 lime
- 1/4 cup coconut cream (or one 400 ml can coconut mik)
- salt, to taste
- chopped scallion, sesame seeds, and lime, to serve
In a heavy bottom pot over medium heat, heat ghee or coconut oil. Add the onion and saute until translucent, approximately 5 minutes. Once translucent, add a big pinch of salt. Add garlic and ginger and stir until it becomes fragrant, approximately 5 minutes. Add red curry paste and stir until veggies are coated and paste becomes fragrant, approximately one minute
Add lentils, sweet potato, carrot, fish sauce, peanut butter, and broth. Give a big stir and bring to a boil. Lower to a simmer. Cook for approximately 20 minutes, or until the sweet potato and lentils are cooked through.
Using an immersion blender, blend until the soup is smooth. If you don't have an immersion blender, add soup to a blender in batches and puree until smooth. Add coconut cream or coconut milk and lime juice. Stir to combine. Season with salt to taste.
To serve, divide soup into bowls. Top with leftover coconut cream, lime juice, chopped scallion, and sesame seeds. EAT