Ingredients (serves four):
- 4 small/medium zucchini
- 1 large sweet onion, thinly sliced
- 1 tablespoon coconut oil or olive oil
- 3 cups tomatoes (about 5 large), diced or 1 can (28oz) tomatoes + juices (pref. fired roasted)
- 2 cups water or vegetable broth
- 1 tablespoon curry (red curry paste or yellow curry powder)
- 1/4 teaspoon cumin, or to taste
- 1/4 cup fresh basil, loosely packed
- 1/2 teaspoon red pepper flakes, or to taste
- salt to taste
- 1 can (14oz) coconut milk or cream or 1 cup unsweetened almond milk
- limes, to serve
In a large pot, heat oil on medium, add onions and saute for five minutes, or until softened. Add tomatoes, water, curry, basil, red pepper flakes and salt, turn heat to medium high, bring to boil, reduce heat, cover and simmer for 15 minutes. If you want a creamy soup, add the coconut milk/cream after 10 minutes of simmering, continue to simmer for five more minutes. Or you can do as I did and add a few spoonfuls to your serving bowl. Once done, taste for flavor adding extra spices as needed.
Once soup is done, remove from heat, let cool a few minutes and puree using a submersion blender or food processor (if using a food processor you may have to puree in a couple batches).
While soup is cooking or cooling, julienne or spiralize your zucchini. No need to cook as these will be served raw and warm a bit once the soup is served over top.
Serve with lime wedges, fresh basil and/or oregano and coconut milk/cream.
Replace the coconut milk/cream with one cup unsweetened almond milk if your watching your fat intake, or use lite coconut milk instead of full fat. I tried with the almond milk and loved it but the coconut milk is my personal favorite.
Also, try using soba noodles, brown rice, farro, quinoa or rice noodles in place of the zucchini noodles for something different.
© 2013 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.