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!

January is a popular month for people to try plant-based diets. Chef Amy Von Eiff, owner of A Cut Above Catering, came by to ...

Add the ginger and Thai curry paste and cook everything for 30 seconds. Then add all the remaining ingredients except the Thai basil. Bring the soup to a boil, cover with a lid and then reduce the ...

Almost everyone has a favourite recipe for pumpkin soup and this is mine. A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin ...

A meal in a bowl, this warming soup is bursting with aromatic flavours ... Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and ...

Thai Sweet Potato Soup Recipe: This soup combines wholesome sweet potatoes ... Once they have softened, add the garlic, ginger and red curry paste. Mix together for 2 minutes 2. Next, add the sweet ...

Blend the soup. Transfer the vegetables and any pan drippings to a blender. Add warm vegetable broth and unsweetened coconut milk or cream and blend until smooth. Blend in more broth as needed if the ...

Whipping up this delectable soup takes under half an hour ... Stir in the ginger and Thai curry paste, letting it sizzle for about 30 seconds, then pour in all the other ingredients, leaving ...