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!
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
- Using a mortar and pestel, grind any whole spices into a powder. Mix all spices in the curry blend together and set aside.
- 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.
- Add coconut oil and curry spice blend. Continue to sauté another 2 minutes.
- 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.
- 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.
- Add tofu and coconut milk. Return to a simmer and simmer for 10 minutes.
- Add cilantro and kale. Simmer for another 3-5 minutes or until kale has softened.
- 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.