Spicy Coconut Curry Soup

8 minutes
Préparation

18 minutes
Cuisson

618 kcal
Par portion

Ingrédients pour 1

1/2 cup

Lait de coco

1/4

Courge butternut

1.5 cups

Bouillon de légumes (liquide)

Carotte (frais)

1/2

Oignon jaune

1/2 in

Gingembre (frais)

1 càs

Pâte de curry (rouge)

1/2

Citron vert

1/2 gou.

Ail

Casserole, Plaques de cuisson, Plongeant, Couteau

Étape 1
Peel & dice the carrots. Peel & cube the butternut squash if needed.
Étape 2
Peel & thinly slice the ginger.
Étape 3
Peel & thinly slice the onion.
Étape 4
Peel & mince the garlic.
Étape 5
Heat a drizzle of oil in a pot over medium heat. Add ginger, garlic, onion & curry paste. Stir & cook 2-3 min.
Étape 6
Add cubed butternut squash & stir. Pour in the veggie broth & stir. Cover & bring to a boil. Reduce the heat & simmer for 10-15 min or until the squash is fork-tender.
Étape 7
Stir in the coconut milk & lime juice.
Étape 8
Remove the pot from the heat. Purée the mixture until smooth & creamy, using an immersion blender, blender or food processor.
Étape 9
Season with salt. Serve hot in a bowl, garnished with a drizzle of coconut milk & cilantro if you have! Enjoy!