Red Curry Vegetable Soup

The first drive home after the switch to non-daylight savings time is always rough. You leave work in twilight, arrive home in total darkness, and feel like crawling directly into bed. Although today was relatively warm (71 degrees!) for early November, a quick and tasty soup still felt appropriate. Here’s a quickie made with leftover coconut milk from the very successful African Peanut Soup we had last week. (Which disappeared almost instantly.)

Red Curry Vegetable Soup

1 cup coconut milk
2 cups vegetable broth
2 tbsp red curry paste
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup chopped red bell pepper (or yellow, or whatever you have on hand)
1/2 cup thinly-sliced carrots
1/2 cup frozen peas

Saute onions over medium heat in a bit of water until slightly soft. Add garlic and remaining vegetables. Stir in curry paste and cook briefly. Add vegetable broth and simmer until vegetables reach desired doneness. (I like mine a little crispy.)

Add coconut milk and heat through for about 5 minutes. Makes about 2 generous servings.

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