From: Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals, by Nava Atlas.
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From Nava: “Soup is something I could eat every day — and often do. It’s a fantastic way to get a variety of nourishing ingredients in one dish, and no matter how homey or jazzy the flavors, it’s my favorite kind of comfort food. When I first came up with this soup, I was looking to make something speedy to serve with a main-dish salad. And speedy it is, taking only about 15 to 20 minutes from start to finish, yet it tastes like a long-simmering soup. At first, I thought I was imagining things, but having made it many times since, that’s just how long it takes. The tiny bit of red curry gives it ample heat; if you’d like a spicier soup, use more, and for a less spicy effect, omit the red curry altogether.”
1 tablespoon light olive oil
3 cloves garlic, minced
4 to 5 scallions, white and green parts, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
Two 15-ounce cans light coconut milk
1½ cups rice milk
One 16-ounce bag frozen corn
2 teaspoons good quality curry powder
¼ teaspoon Thai red curry paste, more or less to taste
1 teaspoon salt, or to taste
½ cup minced fresh cilantro
1. Heat the oil in a small soup pot. Add the garlic, the white parts
of the scallions, and the bell pepper. Sauté over medium-low heat
until softened and golden, about 2 to 3 minutes.
2. Add the coconut milk, rice milk, corn, curry powder, the green
parts of the scallions. If using the curry paste, dissolve it in a
small amount of water before adding to the soup.
3. Bring to a rapid simmer, then lower the heat. Cover and simmer
gently for 5 minutes. Season with salt and remove from the heat.
4. Serve, passing around the cilantro for topping.
Yield: 6 servings.
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Recipe and Photo © 2008, featured by Vegan.com with permission of the author and publisher. Photo credit: Susan Voisin, www.fatfreevegan.com.