Red Kuri Curry Soup

by | Jan 6, 2017

Red Kuri Curry Soup has a nice ring to it right?? Four basic ingredients all centered on kuri squash, finished with 3 delicious toppings. Plant-based, no dairy, vegan, paleo, gluten-free (depending on the bread used of course), whatever your needs are… and ready in about 10 minutes.

One of the reasons I love blended soups is they can be so simple and nourishing yes, but you can make them extremely smooth and creamy with one ingredient = squash. This simple base is made by quickly steaming the squash, and then blending with water or broth, curry powder, and almond butter. It’s seriously as simple as that. So healing and also great for digestion with that squash and all those warming spices.

For this soup I created some contrasting texture and flavor with three different toppings: homemade croutons, lightly sautéed kale, and JEM Cinnamon Red Maca Almond Butter.

First, the croutons. If eating bread, I recommend sourcing either a whole-grain sprouted and/or traditional artisan sourdough, especially if it is main with a gluten grain. Sprouting and fermenting (as done in traditional sourdough) makes those grains easier to digest as it pre-digests certain components of the grain, and increases the availability of the nutrients. With a good bread, I then cubed, rubbed with a little coconut oil, dried oregano, garlic powder, and sea salt, and then baked for 5-10 minutes.

Second, the kale. Roughly chopped and sauted for only about a minute in some coconut oil and salt. Perfect.

The final touch? More of that absolutely delicious almond butter.

And that’s it! Pour yourself a bowl, pile on the toppings, and enjoy a simple and satisfying soup.

What to remember when not using measurements for this recipe:
  1. Although this soup is amazing with the red kuri squash, any squash will do. Use what squash you have access too.
  2. I definitely recommend using JEM’s almond butter, but regular almond, or any other nut or seed butter will be delicious. I’m thinking tahini would be amazing!
  3. While you can use as much curry as you’d prefer, I’d recommend going on the lighter side, starting with just a teaspoon or so. It’s there for just a little heat, but you don’t want to overpower the squash and toppings! So, add in small amounts (think just a sprinkle or so) and taste, adding until it’s just what you like.
  4. It’s all about using your taste buds. If you’re not sure, start small and continue to add more, tasting as you go, until it’s just what you like.

 

Red Kuri Curry Soup
Total Time
10 mins
 
Servings: 2 servings
Author: Noelle Parton
Ingredients
For the soup
  • 1 medium red kuri squash
  • Vegetable broth or water
  • Almond butter
  • Curry powder, to taste
  • Celtic sea salt
  • Kelp granules optional
For the croutons
  • Sprouted/artisan sourdough, or gluten-free bread
  • Coconut oil
  • Seasonings: garlic powder, oregano, etc.
For the kale
  • Kale
  • Coconut oil
  • Celtic sea salt
Instructions
For the soup
  1. Cut squash into quarters and remove seeds. Steam for about 5 minutes until soft. Scoop out the flesh into a high-speed blender (I use a Vitamix) or into a deep bowl if using a hand blender.

  2. Begin blending, streaming in water or broth until smooth and to the thickness you'd like.
  3. Add the almond butter, curry, salt, and kelp, if using. An estimated amount of each to start with is 1-2 tablespoons of almond butter, 1 teaspoon (or a few shakes) of curry, and a pinch of salt. Blend again, taste, and add more if needed.

  4. Add to a saucepan and heat, or if using a Vitamix, simply blend on high for several minutes until hot. Pour in a bowl and top with the croutons and kale (found below), additional almond butter, and a sprinkle of kelp granules. Enjoy!

For the croutons
  1. While the squash is steaming, cube the bread into desired size. Toss with just enough coconut oil to evenly coat. Lay on a baking sheet and sprinkle with garlic powder, dried oregano, and salt. Bake on 375°F for 5-10 minutes or until golden brown. Remove and let cool.

For the kale
  1. Roughly chop as much kale as you'd like. Heat a skillet on medium with a small amount of coconut oil, just enough to coat the pan. Add the kale and a pinch of salt. Saute for just about 1 minute or until slightly wilted.

*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.

 

May you walk into the abundance God has for you,

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Hi there!

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I’m Noelle, creator of Simply to Thrive. A place all about getting back to the basics – simplifying all facets of wellness to empower you to live an abundant life through whole, plant-based eating and an intentional lifestyle.

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Red Kuri Curry Soup | A quick and easy 4-ingredient soup. Vegan and so creamy! | simplytothrive.com

4 Comments

    • Noelle

      Thank you! The combo is so good! I love with the kale too. I could eat so much of that! 😉

  1. Jessica

    These pictures made me so hungry especially that closeup on the crouton! Now that it’s absolutely freezing where I live, I think this might just be the thing to warm me up!

    • Noelle

      Jessica, so kind of you! I hope it warmed you up! 😉

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