The Raw Cooked Vegan

Wednesday, November 3, 2010

Kabocha Curry Coconut Soup

Okay, by now you may be getting tired of soup recipes, but just can't help but crave it this time of year. Florida was supposed to get a "cold front" last weekend, but it ended up being a breezy 78 degrees and then back up to 80. Regardless of the temperature, I still think it's totally appropriate to make soup in November!

I had an awesome soup awhile ago at the Rolling Oats Cafe. It was a butternut squash curry type of soup and I ended up taking a quart of it home. I talked with the chef there, who said he based it on a recipe from an old book by Deborah Madison. He made it with "coconut milk and lots of leeks." So I went on a quest to find this recipe. I came across a Thai Winter Squash Stew by Ms. Madison with leeks in it. It's not exactly the same since her recipe called for adding fried tofu in peanut oil, peanuts and Serrano chili's and a few other ingredients I didn't have on hand.

I really love the coconut-curry flavor of this soup. I added the spice of jalapeno pepper with sweet kabocha squash. It turned out wonderful!

Kabocha Curry Coconut Soup

4 medium leeks, white part only
1 medium kabocha squash (Japanese pumpkin) peeled and diced
2 TBS extra virgin coconut oil
2 garlic cloves, chopped fine
1 TBS fresh ginger, chopped fine
1 jalapeno pepper, (most of the seeds and veins removed)
1 TBS curry powder
1 tsp brown sugar
3 TBS soy sauce
1 14oz can unsweetened coconut milk.
1/2 tsp salt
3 cups of water
1 TBS chopped cilantro

Cut the green parts off the leeks and wash. Chop into small pieces and set aside. Chop the ginger, jalapeno and mince the garlic so you have it at the ready.

In a large stock pot, heat the coconut oil over med-high heat (coconut oil is ideal as a high-heat cooking oil). Add the leeks and cook for about 3 to 5 minutes. Add the garlic, jalapeno and ginger. Stir for 1 minute. Stir in the curry powder, brown sugar and soy sauce. Reduce heat to medium. Add the water, coconut milk, kabocha squash and salt. Bring to a boil, then reduce heat and simmer, covered for about 30 minutes or until squash is tender. Remove from heat and let cool slightly. Stir in cilantro and serve.

Note: If you like your soup really spicy, leave more seeds from the jalapeno. I removed 2/3 of the seeds and veins and it was still quite spicy.


Lisa said...

This looks so good! Please bring in some to work!!

Lisa said...

It was fantastic!! Just enough spice to give it a little zip. I even ate it cold and didn't want to stop.

Jen said...

Awe, thanks Lisa. Always willing to bring my food in to work to share~