This soup recipe is vegan and quite popular at the Pacific School of Religion, according to Chef and Manager Andy Maxon. “It’s one of the few soups we make that runs out every time we make it,” he ...

Coconut curry soup is a Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth. It’s creamy and savory with a hint of spice!

Broccoli soup, Hot and Sour soup recipe, Tomato, beetroot and carrot soup ... and mushrooms here. Thai Red Curry paste: I have used store-bought red curry paste here. Coconut milk: A nice can ...

A cheap, vegetable Thai curry. The root veg have a sweet taste ... Meanwhile, in a jug, mix the coconut and stock, stirring until dissolved. Once the vegetables have cooked for 10 minutes, pour ...

Pour in coconut milk and broth; stir to combine. Bring the mixture to a simmer. Stir in Thai red curry paste; cook for 1-2 minutes until fragrant. Season with salt and pepper to taste. Ladle soup into ...

This spiced carrot soup is bursting ... of spice and sweetness. The rich coconut milk gives the soup a velvety smooth texture, while the mild curry powder adds a gentle warmth that’s not too ...

The star of this dish is the coconut milk base, paired with unique ingredients like lemongrass, lime leaves and Thai ... this soup does not skimp on seasoning. The recipe uses red curry paste ...

This dairy-free Thai tomato soup was ... more red curry paste, cook it with some hot pepper (jalapeno for less spicy, bird’s eye / Thai chilis for serious heat), or simply add crushed red pepper ...