A warm, inviting bowl of soup – with a totally addicting curry + goat cheese flavor explosion
I love this soup. I’ve made about five different variations of this type of soup – some with coconut milk, some without, some with carrots, some with butternut squash, some with sweet potatoes, some super spicy, some more mild – I’ve picked my favorite parts of all those soups and whipped it together into one seriously addicting February night dinner.
The key players:
Cilantro and goat cheese for ever. So, so good.
I’ve found goat cheese to be incredibly cost-effective when bought in bulk from Sam’s Club. It’s around $7 for TWO 10 oz. logs. The only trouble is, once you open that giant log, you have to eat it within around five days. So whenever I make this soup, I put about half of it in the soup and then stuff my face with the deliciousness on top of crackers or a baguette every single afternoon for five days straight. I’m not complaining.
To make this soup, you’re going to cook some carrots and sweet potatoes. I do about a 1:1 ration of the two, but you can do whatever you have on hand (a little more or a little less of either is totally peachy – I totally meant to try it with a red bell pepper in the mix last time and forgot!) Blend ’em up, add some coconut milk, goat cheese, and toppings and dig in!
- 1 Tablespoon coconut oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 3 Tablespoons red curry paste
- 3 cups vegetable broth
- 3 cups diced peeled carrots
- 3 cups diced peeled sweet potatoes
- ½ teaspoon cayenne pepper, more to taste
- ¼ teaspoon ground black pepper
- 1 can coconut milk
- 4 ounces goat cheese, crumbled
- Cilantro for topping
- Warm a large pot of medium heat. Add the coconut oil and onion, sautéing until cooked, around 5 minutes. Add the garlic and cook for an additional minute, until fragrant.
- Add the ginger, red curry paste, vegetable broth, carrots, sweet potatoes, cayenne, and pepper. Stir and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 20 minutes, until the vegetables are soft. (Pierce with a fork to check).
- Once cooked, remove from heat and allow to cool for a couple minute before ladling the vegetables into your food processor or blender (or use an immersion blender). Blend until smooth and add back to the pot, stirring to combine.
- Shake your can of coconut milk and add it to the soup, stirring until combined. Then, slowly add in the crumbled goat cheese - adding a little, stirring until melted, and repeat. Make sure your soup is NOT boiling hot at this point (to avoid curdling the cheese). It should be warm still, but not boiling.
- Serve warm and top with additional goat cheese (the cold goat cheese with the warm soup is divine) and cilantro.
Make vegan: Omit the goat cheese.
Make dairy-free: Omit the goat cheese.
Adapted from & inspired by Oh She Glows Every Day‘s Creamy Thai Carrot Sweet Potato Soup and Half Baked Harvest‘s Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup.