- 1 tablespoon coconut or olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, roughly chopped
- 2 heaping tablespoons red curry paste
- 2 1/2 pounds root vegetables, roughly chopped (butternut, acorn, or kabocha squash, carrots, parsnips, sweet potatoes, etc.)
- 1 quart chicken or vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon sriracha or 1/4 teaspoon red pepper flakes
- 1 tablespoon fish sauce
- 1 teaspoon ground cumin
- 1 (15-ounce) can coconut milk
- Juice of 1 lime
- Optional: cilantro, for garnish
For the stovetop:
Warm oil in a large heavy-bottomed pot over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add garlic and curry paste and continue cooking for 30 more seconds.
Add vegetables, stock, soy sauce, sriracha or red pepper flakes, fish sauce, and cumin, stirring to scrape up any bits that are stuck to the bottom of the pot. Raise heat to high to bring mixture to a boil, then reduce to low and cover. Cook for 20 minutes or until all vegetables are tender enough to blend.
For the Instant Pot:
Turn pot on Sauté mode and warm oil. Add onion and cook until softened, 2 to 3 minutes. Add garlic and curry paste and continue cooking for 30 more seconds. Turn Sauté mode off.
Add vegetables, stock, soy sauce, sriracha or red pepper flakes, fish sauce, and cumin, stirring to scrape up any bits that are stuck to the bottom of the pot. Close lid and turn steam valve to Sealing. Pressure cook on high for 10 minutes. Quick release the pressure by turning the steam valve to Venting. Remove lid.
For both methods:
Blend with an immersion blender, or allow the soup to cool for several minutes and transfer to a blender. Blend in coconut milk and lime juice. Taste. Veggies have varying levels of sweetness/earthiness, so you need to taste the soup and see if it needs more salt (add more soy sauce or fish sauce!), acid (lime juice!), or heat (add more red pepper flakes or even some sriracha).
Garnish with cilantro and enjoy!
from carolinechambers.com
What We Cooked Last Night 