Is there anything more comforting than a creamy coconut curry on a cold February day?  By blending a portion of the squash and sweet potatoes it adds to the smooth velvety texture of the broth.  If you press your tofu between clean tea towels and a heavy cutting board before adding to the soup it takes on the flavour of the curry better.  A little topping of pepitas (pumpkin seeds) adds a nice crunch to the smooth texture.  Enjoy!

Ingredients

Curry Blend: 1/2 tsp cumin, 1/2 tsp fenugreek, 1/2 tsp turmeric, 1 tsp cinnamon, 1/2 tsp coriander, 1/2 tsp dried lime powder, 1 tsp garam masala, 1 tsp Malaysian curry powder (or whatevers on hand)

  • 1 1/2 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 onions, chopped
  • 2 tbsp olive oil
  • 2 tbsp coconut oil
  • 8 cups water
  • 3 tbsp vegetable boullion powder
  • 2 large sweet potatoes, peeled and cubed
  • 1 small butternut squash, peeled and cubed (about 4 cups)
  • 1 1/2-2 tsp sea salt
  • 1 brick firm tofu, pressed and cubed
  • 1 can coconut milk
  • 1 handful fresh cilantro, finely chopped
  • 2 cups kale, stems removed and chopped

garam masala, cinnamon, turmeric, coriander, cumin, fenugreek, curry powder,

Tofu, sweet potato, squash, coconut curry soup

Directions

  1. Using a mortar and pestel, grind any whole spices into a powder.  Mix all spices in the curry blend together and set aside.
  2. In a large sauce pan or dutch oven, heat olive oil over medium-high heat.  Add onions, garlic and ginger.  Sauté until onions are softened and translucent stirring frequently to prevent browning.
  3. Add coconut oil and curry spice blend.  Continue to sauté another 2 minutes.
  4. Add water, vegetable bouillon powder, sweet potatoes, squash and salt.  Bring to a boil and then reduce heat to low.  Simmer for 15-20 minutes until potatoes are softened.
  5. Transfer half of the soup to a blender or food processor and blend until smooth.  You may need to do this in a couple of batches depending on the size of your blender.  Return puree to pot.
  6. Add tofu and coconut milk.  Return to a simmer and simmer for 10 minutes.
  7. Add cilantro and kale.  Simmer for another 3-5 minutes or until kale has softened.
  8. Taste the soup and adjust salt to taste.

You can store this soup in the fridge for 3-4 days or freeze.  The flavours will continue to blend as the soup sits so this soup tastes even better the next day.