Sunday, August 28, 2011

Summer Vegetable Curry Soup

I'm always looking for new ways to incorporate seasonal vegetables in my recipes, and I wanted to make a curry in order to take advantage of the anti-inflammatory benefits of some of the spices typically used in Thai curries given all of the running my husband and I have been doing. Ginger helps with both digestion and inflammation, so I try to throw it in recipes and smoothies whenever I can, and turmeric is one of the most potent natural anti-inflammatories that you can find. I had intended to make this recipe a curry rather than a soup and serve it over rice, but realized that after adding all of these vegetables and potatoes that it was substantial enough on it's own. It's packed with vegetables and has a nice spice to it which makes this dish great to eat even on a summer day. You could certainly also serve it over rice if you have leftovers the next day.

Summer Vegetable Curry Soup
Serves 4-6

Active Time: 20 minutes
Total Time: 40 minutes

1 T. ghee or olive oil
2 T. minced fresh ginger
3 cloves garlic, minced
1 large yellow onion, chopped
1 lb. summer squash, cut into thin half moons
3/4 lb. yukon gold potatoes, diced small
1 ear corn, kernels removed
3 roma tomatoes, diced
1/2 lb. fresh baby spinach (or regular spinach, chopped)
1 15 oz. can light coconut milk
2 c. low-sodium vegetable broth
1 t. turmeric
1 t. coriander
1 t. cumin
Kosher salt
1/2 t. cayenne pepper (mild-medium spice, use less if you want it really mild, more if you like it really hot)
8 oz. firm tofu, diced
Fresh cilantro, chopped, for serving

Heat ghee in a large stockpot or dutch oven over medium heat. Add garlic and ginger and saute for 15 seconds, then add the onion and a pinch of salt and cook for about 3 minutes until starting to soften. Add the squash, potatoes, and spices and saute for another 3 minutes. Add the broth, coconut milk, tomatoes, tofu, and about 1 t. kosher salt (to taste depending on how low-sodium your broth is) and bring to a low boil. Lower heat to medium-low and simmer for 20 minutes. Add the spinach and corn and stir until the spinach is wilted, about 1 minute. Garnish with cilantro and serve.

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