Pumpkin Red Curry Soup
Ingredients
- 1 red onion, sliced
- 3 carrots, peeled and sliced
- 5 cloves garlic, minced
- 3 tbsp ginger, minced
- 1 head of broccoli, cut into small florets
- 2 bell peppers, thinly sliced
- 8 oz mushrooms, quartered
- 1 c snow peas, halved
- 1 can baby corn, drained and sliced
- 2 tbsp @thaikitchen red curry paste
- 1 tsp turmeric
- 3 tbsp chili garlic paste
- 1 can pumpkin puree
- 6 c @oceanshalo “vegan no chicken broth”
- 1 can full fat coconut milk
- 2 packages @miraclenoodle angel hair noodles (or noods of choice)
- 2 limes, juiced
- 1 tbsp @wholesomesweet agave or maple syrup
- 1 bunch cilantro, chopped
- sriracha or hot sauce, to taste
Preparation
Heat 1 TBSP coconut oil in a @lecreuset dutch oven over medium heat. Add in onion and sauté until fragrant. Add in carrots, garlic, and ginger and sauté for 3 minutes or so
Add remaining veggies, sauté for 2-3 minutes and stir in curry paste, turmeric, and pumpkin to combine
Pour in broth and coconut milk and bring to a boil. add in noodles and reduce heat, letting simmer for 10 minutes
Add lime juice, agave, cilantro, and Sriracha to taste