{Recipe; Vegan MoFo} Thai Green Curry Vegetable Soup

soupheadingWinter extended her clutches this week, knocking Spring from her cosy perch. First, we were greeted with cool breezes and cloud cover. Then in a demonstration of might, teeming rain descended during the darkness. The type of rain that prompts you to hope that the roof is free of holes.

With Winter knocking on our door, a warming soup was required.

This recipe features sweet potato, pumpkin, carrot, kaffir lime leaves, green curry paste, fresh lime juice, coconut milk and coriander leaves.



Serves 3 as a main, or 4 as an entree (appetiser)

575g/4 cups Kent pumpkin (or your preferred variety), chopped

1 large carrot, chopped

 1 generous cup of diced sweet potato 

1 medium brown onion, chopped

3 cups gluten-free vegetable stock

2-4 teaspoons of green curry paste (store-bought or homemade)

2 dried kaffir lime leaves

2 garlic cloves, minced

1 cup coconut cream

2 teaspoons freshly squeezed lime juice

fresh corinader leaves for garnish

4 whole dry-roasted macadamia nuts for garnish


1. Dry-roast 4 whole macadamia nuts in a fry pan, until lightly golden in colour. Cut each nut in half and set aside to cool.

2. Heat 2 or 3 tablespoons of water in a large saucepan on a medium heat. Add the chopped onions and saute until soft, stirring occasionally.

3. Add the garlic and curry paste (the quantity depends on the level of spiciness desired), and stir well. Heat for 2 minutes, stirring occasionally.

4. Add the pumpkin, sweet potato and carrot. Stir well to coat the vegetables with the paste.

5. Add the stock and kaffir lime leaves, and stir well. Cover the saucepan and bring the liquid to the boil. Lower heat, and simmer until the vegetables soften (about 20 minutes).

6. Remove the kaffir lime leaves. Puree the vegetables using a blender or immersion blender. If using an immersion blender, perform this step immediately. If using a blender, allow the soup to cool slightly before pouring it into the blender jug.

7. Once the soup has been pureed (and returned to the saucepan if using a blender), add the coconut cream and lime juice to the saucepan. Stir well. Heat the soup gently for a few minutes prior to serving.

8. Serve the soup, and garnish with coriander leaves and 2 macadamia halves. If serving as a main meal, prepare a side dish of baked vegetables or steamed green vegetables.

The Tiny Vegans’ Verdicts

Tiny Vegan, 6 years old, is not enamoured with pumpkin-based soups. The fact that this soup contained pumpkin was not revealed to him verbally. However, the colour of the soup was a giveaway. To his credit, he tried the soup – and he liked it.  I used a ‘kid-friendly’ amount of curry paste, and the other tiny vegans enjoyed their soup. 




About Ally
Mamma. Vegan. I blog at Made of Stars.

7 Responses to {Recipe; Vegan MoFo} Thai Green Curry Vegetable Soup

  1. That looks delicious. H doesn’t like pumpkin soups much either, which is a pain, because I love them. I once got away with telling her it was carrot and disguising the sweetness with curry. Sssshh…don’t tell her! 😉

  2. uberdish says:

    Oh. My. Goodness. This soup is brilliant! I can’t wait to make this. Thank you for the recipe! 🙂

  3. narf77 says:

    This does look amazing Ally and perfect for the next few days where the rain is apparently going to keep going constantly. We have piles of boxes of old papers to sift through and burn so endless cups of tea and this gorgeousness at the end of the day to make it all worthwhile is more than motivation 🙂

  4. Oh yum, that sounds delicious! I hate hearing about anything winter related now, while you guys are just coming out of it, we’re heading into it and I’m not ready to give up summer!

  5. Looks delish! I don’t like heavy pumpkin dishes either but I love the curry in here. I bet the flavors are fabulous!

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