Coconut Curry Soup
This came to life when I started to miss the soups I grew up on at home. My parents are West Indian (Dad is Guyanese and Mom is St. Lucian) and there was nothing like coming home to homemade soups. I always requested dumpling in mine! So here you go, soup that reminds me of home.
Caribbean Inspired
Comfort Food
Budget-Friendly
Ingredients:
24 oz of cut butternut squash (Trader Joes for pre-cut…you can use pumpkin when it is in season)
10 oz of shredded carrots
24 oz of cut okra (can buy frozen or cut fresh ones)
2 sweet potatoes cut into cubes
2 tsp. Black pepper
8 sprigs of fresh thyme (can used dried if you must but fresh has the flavor!)
2 Bay leaves
2 tsp. salt
2 tsp. Paprika
1 tsp. ground ginger
2 tsp. curry powder
1 onion chopped
2 tsp. minced garlic
2 scotch bonnet peppers (this is a must for flavor but if you can not find it jalapenos can work)
1 tbsp. coconut oil (or oil of choice)
2 veggie stock cubes
1 can of (400 ml) of coconut milk
3 cups of water
For Dumpling (Optional): 1 cup flour, pinch of salt, a little water at a time to make dough that is not too sticky, nostalgia …roll dough in your hand to make dumplings.
Put coconut oil into large pot. Heat oil and add onions and garlic, sauté for about 2 minutes.
Add seasonings (minus the veggie cubes) and half the amount of thyme, sprigs.
Add butternut squash and sweet potatoes.
Add coconut milk and water. Stir.
Let this simmer until potatoes and squash are soft.
Remove from heat. Let cool enough for you to transfer soup into a blender or food processor. (Before blending fish out the 4 springs of Thyme and Bay leaf)
Blend soup until smooth. (It is ok if you have a few chucks)
Transfer blended soup back into the pot and place it back on the stove.
Add veggie stock cubes, carrots, okra, uncooked dumpling (optional), scotch bonnet peppers, left over thyme, and bay leaf.
Let simmer until dumplings are cooked or until all the flavors come together (about 15-20 minutes)