Squash & Sweet Potato Coconut Curry Soup with Spicy Tempeh
I haven’t put up a recipe for so long, but this was a good one. I especially loved the tempeh on top. The soup itself is G-F, so if you avoid gluten just don’t use the tempeh. You could substitute tofu, just be sure to saute it til crisp to get the same texture. Enjoy!
Ingredients:
Coconut oil
8 cloves garlic, smashed
Onion, chopped
Acorn squash, peeled, diced
One white sweet potato, 3 regular (or just 4 regular), peeled, diced
TBS red curry paste
Tsp cumin
2 TBS fresh ginger, peeled, grated
2 pieces fresh turmeric, peeled, grated (or 1 tsp dried)
One can coconut milk (canned. I use light but regular would be creamier)
3 cups coconut milk (Carton—I use So Delicious brand or Trader Joe’s brand. Or just use 2 cans coconut milk)
3-4 cups vegetable broth
For spicy tempeh:
1 package prepared tempeh, finely diced
2-3 TBS coconut oil
3 cloves garlic, minced
Juice of half a lime
2 TBS agave nectar
2 TBS Sambal Oelek chile paste (if you use a different spice paste, watch the heat. I love this one because it’s a little sweet and not unbearably hot)
3 TBS unsweetened coconut flakes
Optional:
Cashews
Cilantro
Basil
Heat three or four heaping tablespoons of coconut oil on medium low. Add smashed garlic cloves, saute for a minute. Add onion and sea salt, saute for another minute or two. Add sweet potatoes and squash, salt, saute for a few minutes. Add all spices and seasonings, continue to saute on medium low for fifteen or twenty minutes til vegetables begin to caramelize. Try not to over-stir. Add more oil if necessary, lower heat if necessary. You don’t want garlic or vegetables to brown. After the vegetables soften and the flavors have melded, add coconut milk and vegetable broth. Raise heat to medium high and bring soup to gentle, rolling boil. Lower heat to low and cover. Let simmer for at least 30 minutes, stirring occasionally. While soup is simmering, make the tempeh.
Heat oil on medium, add garlic and saute for a half a minute. Add tempeh, agave and chile paste. Saute til the tempeh starts to brown, add coconut flakes and cook for another minute or two. Add lime.
When soup is done, puree with immersion blender. Serve in large bowls topped with tempeh, crushed cashews, chopped basil and cilantro.
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sustainable-sam said:
Turtle island has gluten free tempeh, and it’s organic and non-gmo so it’s the best I’ve found so far, thanks for posting the recipe!
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