I could eat soup all year long. As the weather warms up, however, I want my soup to be a little lighter in both “heft” and flavors. This week a combination of bright orange carrots, spicy fresh ginger, and Thai yellow curry paste produced a bright, light, and tangy soup, with a bit of heat and a touch of natural sweetness. For protein and to add something to chew on in each bite, I marinated tempeh overnight in Bragg’s Liquid Amino Acids, Thai yellow curry paste, rice wine vinegar, and a little brown sugar before baking it.
Turns out soup was a fortuitous choice this week since the weather was a little cool and windy. A big bowl of radiant orange goodness was the perfect antidote to some cool and cloud days.
- Yellow onion
- Thai yellow curry paste
- Trader Joe’s Low Sodium Vegetable broth
- 3 cloves garlic
- 2 Medjool Dates
- Lemon juice