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

Red Kuri Curry Soup

Total Time 10 minutes
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.