Winter Root Vegetable Coconut Curry Soup
Starting February on a healthy note with an enticing warming winter coconut curry soup.
Last week was a big week in the Goldman household. Not only did two new ducklings join the family, my husband went back to school full-time. For the last two years, he’s done the 9-to-5 routine with the occasional graveyard shift thrown in to keep us on our toes. As of last Monday, that all changed. For the first time in the 8+ years we’ve been together, he’s doing exactly what he wants to do for a living—and I couldn’t be more excited for him and our future.
As also collectively decided that as of April 1st, I’m going full-time with the blog. After an extremely generous, too-good-to-pass-up opportunity was presented by a client and impending ownership changes at my current job, it just feels like the right time to make a change.
With all of the changes going on, I’ve reverted back to soothing dinner recipes that are on the table in thirty minutes or less… I’ve been forced to get back into the self-employed mindset which means I’m working longer, unconventional hours. Inspired by a sweet potato coconut curry recipe that I fell in love with, I took the base of coconut milk and fresh ginger and ran with it to put my own twist on things.
Wanting to infuse more in-season vegetables in my posts (which is difficult considering I live somewhere with a year-round growing season), I loaded this soup with sweet potatoes, celery root, turnips, parsnips, carrots, and rutabaga. I could have limited a few of those, but the combination of all of those root vegetables plus the irresistible combination of full-fat coconut milk and fresh ginger was too tempting to pass up. Obviously if you’re on a budget, can’t find a couple of those vegetables locally, or don’t like eating something, add more of other of the other ingredients you prefer, or add some cooked brown rice or lentils to the pot.
If you enjoy curry, be sure to check out my recipe for spicy coconut shrimp soup with udon noodles.
Directions & Ingredients for One Pot Winter Root Vegetable Coconut Curry Soup
2 teaspoons canola oil
2 garlic cloves, minced
1/4 inch slice peeled fresh ginger, grated
2 teaspoons Thai red curry paste
1 teaspoon Asian fish sauce, about 1/2 pound, peeled and cut into chunks
1 turnip, about 1/2 pound, peeled and diced
1 parsnip, about 1/2 pound, peeled and diced
1 celery root, about 1/2 pound, peeled, and cut into 1/2” chunks
2 carrots, peeled and cut into chunks
3 cups unsweetened coconut milk
2 tablespoons finely chopped fresh cilantro
In a small saucepan warm the canola oil, add garlic and ginger and sauté until fragrant but not browned, about 1 minute. Add the curry paste and cook, stirring, for 1 minute. Add the fish sauce, sweet potato, and other root vegetables and stir to combine. Reduce the heat to medium-low, pour in the coconut milk, and cook, stirring occasionally, for 10 minutes. Add the carrots and cook until the vegetables are just tender but not falling apart, 12–15 minutes.
Meanwhile, finely grate the zest from the lime, then cut each lime into wedges. Stir the lime zest into the vegetables.
Serve, sprinkled with cilantro and topped with lime wedges