Two things I have yet to regret buying in bulk and having on hand consistently: vegetable stock and coconut milk. It's cold and gross out, it's not raining, yet I'm still soaking wet by the time I get back in side which makes NO SENSE. All I want is curry or soup or both.
I've been sick for a few days with respiratory something and canned/boxed/bagged soup, no matter how organic or trendy looking, is gross. Whether it's from a "low sodium" flavorless broth, or dried up nibs of what might be chicken or tofu, I don't want it. Keep reading for an easy soup recipe I made without having to go to the store!
Note: My nose is stuffed. So I might have overdone it on the tamari to add some saltiness, so just take that into consideration.
1 tbsp coconut oil
1/2 large yellow onion, diced
3 Carrots, chopped
1 tbsp grated ginger
2 garlic cloves, grated or diced
2 tbsp red curry paste
4 cups vegetable broth
14ish oz can coconut milk (full fat plz)
14 oz package of firm tofu
handful of spinach (like a cup? I have large hands)
2 to 3 tbsp tamari
1 tsp rice vinegar
1. Open tofu and drain, if like me you bought the cheap one that is mostly liquid. Squish the tofu between layers of paper towels and cutting boards, setting a stack of books on the very top. Let it set like this until you're ready to cube, or go ahead and slice it into smaller chunks and let it sit under a stack of paper towels, cutting boards, and books, once more.
2. Heat large pot over medium heat, once hot ad coconut oil and diced onion. Stir and cook until translucent, about 5 minutes. Add in the carrots and let cook for 3-5 minutes.
3. Add ginger and garlic, cook until fragrant then add our curry paste. Once mixed up add the vegetable broth and coconut milk. Cover and bring to a simmer.
3. Cut the tofu into 1/2 inch cubes and stir into our pot. Next add the spinach, tamari, rice and vinegar. Cover and let simmer for a few more minutes, spinach should be wilted but not decimated. Adjust seasoning as needed and enjoy!