Roasted Red Kuri Coconut Curry Soup
Avancerad

Roasted Red Kuri Coconut Curry Soup

Kokosmjölk, spiskummin, garam masala, currypulver och koriander balanserar sötman av den rostade röda kuri-squashen, vilket skapar denna aromatiska indisk-inspirerade soppa. Servera detta med en bit vitlöksnaan och du har en måltid.

⏱️100 min
🍽️5 portioner
3.5(1)
🇺🇸 Amerikansk🍲 Middag

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Heat the oven to 400°F.
  2. 2
    Using a heavy, sharp knife, cut the squash into quarters.
  3. 3
    Place on a baking sheet and bake for 1 hour.
  4. 4
    When the squash is cooked and cool enough to handle, peel the skin away from the squash flesh. This should make about 3 cups.
  5. 5
    Add oil to a medium soup pot, on medium heat.
  6. 6
    When oil is hot add onion, shallots, chili pepper (if using) and garlic; sauté on low heat until golden.
  7. 7
    Add roasted cumin, masala and madras curry powder and mix well cooking another minute.
  8. 8
    Add broth, light coconut milk, roasted kuri pumpkin and cook covered 20 - 25 minutes.
  9. 9
    Remove cover and using an immersion blender, puree soup until smooth.
  10. 10
    Season with salt and fresh pepper to taste and serve with fresh cilantro.