The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
If I’ve said it once, I’ve said it a hundred times: I love soup. I’m a big fan of the dish. Easy to make, easy to freeze for later, and with a few simple garnishes, it’s impressive to serve. This soup is a crowd-pleaser, packed full of vegetables, and is a perfect mid-week dinner when you don’t have a ton of time to spend in the kitchen, but you still want something nutritious and homemade. The Thai red curry paste adds a little spice and the coconut milk adds creaminess. Although this is a vegan recipe, read the ingredients label on your curry paste, as many contain fish sauce.
Cook time: 30 minutes. Serves: 4
Ingredients:
A glug of olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 cm thumb of ginger, peeled and grated
2 tbsp Thai red curry paste
400-mL can coconut milk
3 1/2 cups vegetable stock
2 carrots, peeled and grated
6 Roma tomatoes, roughly chopped
1 lime
Handful of coconut flakes
Handful of cilantro leaves
Method:
1)Heat your olive oil in a pot and sautée your chopped onion. After about 5 minutes, when the onion is translucent, add the garlic and ginger and cook about a minute longer. After that, stir in the Thai red curry paste and cook for another minute.
2)Pour in the coconut milk, vegetable stock, carrots, and tomatoes and bring to a boil. Cook for 10 minutes, stirring occasionally.
3)Transfer the mixture to a blender or use your immersion blender (one of my favourite kitchen tools) to make it smooth.
4)Ladle your soup into bowls and top with a squeeze of lime juice, a few cilantro leaves, and a sprinkle of coconut flakes.Recipe adapted from 15-Minute Vegan.
Red Coconut Bisque. (Andrea Sadowski)
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
