The Global Reader

Is this really something that the Solomon Islands is known for? Probably not, but I could use my freshly-made coconut milk, I like the blog I found it on, I didn’t have a lot of other options, and it sounded really good.

Game on.

Coconut Lime Curry Soup

adapted from an original recipe at SOOP: Soups of Our Planet

Ingredients

• 2 tablespoons coconut oil
• 1 cup shallots, chopped (approximately 4 large shallots)
• 2 tablespoons fresh ginger, minced
• 2 cloves garlic, chopped
• 4 lbs butternut squash, peeled and chopped*
• 4 cups vegetable stock
• 2 cups water
• 3 tablespoons curry powder** (divided)
• 1 cup fresh coconut milk (or 1 can light coconut milk, store-bought)
• juice of two limes
• salt to taste

* peeling butternut squash: just do this. So very easy.

** curry powder: the original recipe calls for 3 tablespoons, but that really depends on your curry powder. I happen to have a pretty intense one right now, so 2 tablespoons would have been enough. What brand or blend you have on hand will also affect how much salt you will use.

Instructions:

1. Heat oil in large pot or dutch oven over medium heat.
2. Saute shallots until softened (3 to 5 minutes)
3. Add 1 tablespoon of curry powder; stir and heat for 1 minute
4. Add garlic and ginger, being very sure to not burn garlic – cook for another minute
5. Add the butternut squash, making sure to stir and coat with as much of the curry mix as possible
6. Add stock and water; bring to a boil

   

7. Reduce heat, cover and simmer for around 30 minutes.
   1. You’re looking for the squash to be fork tender but not too mushy.
8. When tender, transfer in batches to a blender to puree, or use an immersion blender
9. Stir in the coconut milk, the rest of the curry, lime juice, and salt to taste.
10. Let the flavors mingle for a few, and then serve with limes slices, fresh cilantro, or fresh basil