Thai Yellow Curry & Carrot Soup

  • Carrots
  • Yam
  • Coconut milk
  • Shallot
  • Fresh ginger
  • Thai yellow curry paste
  • Trader Joe’s grapefruit marmalade
  • Rice wine vinegar
  • Salt
  • Water
  • Serve with a sprinkle of sumac

Marinated baked tempeh

  • Tempeh
  • Thai yellow curry paste
  • Rice wine vinegar
  • Bragg’s liquid aminos
  • Trader Joe’s grapefruit marmalade
  • Chinkiang vinegar

Microfleece blankets, with their light, soft texture, invite you to snuggle up.  They’re warm, but deceptively so, and are perfect for an Autumn afternoon.  So too this soup; its lightweight, soft texture gives all the comforts of a cozy blanket on a cloudy afternoon. But the clouds are nothing compared to the vibrant orange color and the sweet, gingery warmth of the carrots & Thai yellow curry.  The slightest hint of coconut perfumes the soup, but its flavor is only a background note, adding to the subtle sweetness without overpowering it.  To add protein, I marinated tempeh overnight in the main flavors of the soup, then baked it to seal the flavors.  It adds a nice wholesome weight to the meal, giving just the right amount of texture contrast to make me say “ahh”.



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