I had the pleasure of eating this soup earlier this week, and it is amazing! It is also highly adaptable (the vegetables listed are suggestions; use what you have!) and makes great use of any peppers you may have allowed to accumulate.
Thanks, Lauren Klimetz!
Lauren’s Summer Vegetable Curry Soup
- small tomatoes, whole
- zucchini, cut into 1-inch rounds
- banana peppers, whole
- bell peppers, whole
- 2-3 cloves garlic
- 2-3 medium sweet potatoes
- 2 large leeks
- vegetable stock, enough to cover vegetables
- 1 can coconut milk
- a couple of tablespoons Masaman curry paste
Place all of your summer vegetables on a large baking tray. I used Roma tomatoes (whole), zucchini (cut into one inch rounds), banana peppers and bell peppers (whole). Fill the tray with vegetables. Also include 2-3 cloves of garlic, in skins. I’ve also made a version that includes eggplant. Roast at 375-degrees Fahrenheit and until dark, when burnt areas appear on tomatoes and bell peppers, about an hour or so. Leave on counter to cool.
Sauté two large leeks (including all greens) in a large soup pot until browning a little, in your choice of fat. I used about 4 oz butter. Don’t be stingy on the fat.
Add your favorite curry paste to cooked leeks. I used Masaman, purchased from Amazon. Cook until fragrant and burning to the base of the saucepan, stirring occasionally, at least 10-15 minutes. Coarsely chop two to three medium sweet potatoes, with skins on and stir into leeks.
Peel the garlic, remove the core from the peppers and add all vegetables to the soup pot. Add water or stock to cover vegetables by about an inch. I actually had squeezed the liquid from some zucchini (to make fritters) and used it with water. Simmer until potatoes are soft. Remove from heat, and add a can of coconut milk and blend.
Once cooled, push through a sieve to remove seeds and tomato skins.