Photo by Matt Ray
Vegan Red Curry, Butternut Bisque
Fresh basil and lemon balm are boosted with lime juice for this tangy sorbet.
Ingredients
For the red curry base*:
- 2 teaspoons coriander seeds
- 3 teaspoons cumin seeds
- 2 red bell peppers, seeded and chopped
- 5 Thai chilis
- 3 lemongrass stalks
- ¼ cup chopped and peeled galangal
- 5 tablespoons lemon juice
- 3 teaspoons salt
- 3 limes, zested
- 4 garlic cloves
- 2 teaspoons turmeric
- ⅓ cup canola oil
- 2 tablespoons sugar
- 2 shallots, chopped
For the soup:
- 5 lbs roasted butternut squash, peeled, seeded and chopped in half-inch cubes
- Olive oil
- Salt to taste
- White pepper to taste
- 3 yellow onions, chopped
- Red curry base (above)
- 10 cloves garlic, chopped
- 6 teaspoons coriander powder
- 3 teaspoons cumin
- 2 quarts vegetable stock, plus more if needed for thinning the soup
- 2 cups coconut milk
- ¼ cup lime juice
Instructions
For the red curry base*:
- Throw everything into a food processor or blender until smooth; put aside.
- *The Saigon Market on Kerr Avenue is a good resource for these ingredients.
For the soup:
- Heat oven to 400°. Toss squash with olive oil, salt and white pepper. Roast for 30 minutes until the squash is easily pierced with a sharp knife.
- In a large pot over medium heat, caramelize the yellow onions, stirring constantly—do not let them burn—for about 20 minutes. Add your red curry and simmer for 10 minutes until it’s super aromatic. Add garlic, coriander, cumin and some salt. Keep stirring. Add the squash, stock and coconut milk. Thin with more stock if needed. Simmer on low for 1 hour, stirring occasionally.
- Gently pour the soup into a blender in small batches to avoid burning yourself. Or use an immersion blender. If desired, pass the soup through a fine-mesh strainer. Season with salt and lime juice.
Notes
This recipe was originally published in the Winter 2023 issue.
