Vegan Roasted Red Pepper Curry Soup

 

We get Thai take-out more often than I would like to admit. I love Thai food, and I think Sam only tolerates it, but he never complains when I ask to have it for the fifth time in a month. Such a gem, right? My mom loves Thai food as well, which probably created my obsession. When friends came over to my house they always said the kitchen smelled like curry, because it did, and I loved it. I made this vegan roasted red pepper soup today, and it definitely satisfied my craving for Thai take-out. Hope you enjoy!

Ingredients:

  • 1 cup canned coconut cream
  • 2 cups vegetable broth
  • 1 1/2 cups rice noodles
  • 1 cup diced extra-firm tofu
  • 1 chopped red pepper
  • 1 1/2 cups spinach, bok choy + kale mix
  • 2 chopped garlic cloves
  • 2 TBSP. red curry paste
  • 2 tsp. minced ginger
  • 1 tsp. maple syrup
  • 2 tsp. curry power
  • 1 tsp. turmeric
  • 2 tsp. red pepper flake
  • 1 tsp. smoked paprika
  • 2 tsp. oil of choice
  • Plenty of salt + pepper

*I topped mine with lime juice and fresh cilantro*

Instructions:

Coat chopped red pepper in 1 tsp. oil, smoked paprika, salt and pepper. Roast in the oven on 425° for 25 min. While red pepper is roasting, warm remaining oil and chopped garlic in a rondeau pan on medium heat. Once sizzling, add tofu and cook, stirring occasionally, for 5-6 min. Add spinach mix to the pan, and sauté with tofu for 3 more min. Add canned coconut cream, and stir for 1-2 min. Once red pepper is done roasting, place it in the blender with 1 cup vegetable broth and minced ginger. Blend and add mixture to the pan. Stir while adding remaining vegetable broth, syrup, curry powder, turmeric, red pepper flake, salt and pepper. Once everything is mixed, add uncooked rice noodles to soup. Heat on medium for 10 min, stirring occasionally. Reduce heat and let simmer for 10 more min before serving. Enjoy!

 

 

Vegan Roasted Red Pepper Curry Soup

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