So it's official. This is the time for soup.
Not just weather wise, but baby wise.
I've quickly realized that soup is the perfect meal for me to cook while taking care of the babe while my husband's at work. I start it late in the morning while the babe is napping, eat some for lunch then serve the rest for dinner, or just save it for another days lunch. If the babe wakes up and I have to leave my cooking, it's so easy to just take it off the heat or turn it down while putting it together, and of course once its done its perfect to just leave on the low heat ready for whenever I can sit down and eat some.
Adapted from "Super Natural Everyday" by Heidi Swanson
2 tablespoons green curry paste
3 tablespoons vegetable oil
3 large shallots, chopped
1 1/2 pounds* summer squash or zucchini, chopped into cubes
12 ounces* potatoes
4 cloves garlic, minced
4 cups vegetable broth
1 can coconut milk
juice of one lime
oil for frying
sesame oil and slivered fresh basil for additional garnish
In a large soup pot mash the curry paste with the oil until well incorporated. Heat over medium heat until fragrant (about 1 minute) then add shallots and a large pinch of salt. Saute until shallots are tender then stir in potatoes and squash and cook until squash begins to become tender. Stir in the garlic then add the broth and coconut milk. Bring to a boil then reduce heat to simmer and cook until potatoes are tender.
While soup is cooking in a small pan heat oil over medium-high heat. Add tofu and fry until browned on one side, then toss to continue browning. Once tofu is golden and slightly firm set aside.
Add lime juice to soup and puree. Taste and adjust seasoning if needed (more salt, curry paste or lime juice) and serve with fried tofu croutons, a drizzle of sesame oil and some slivered fresh basil.
*I didn't weigh my vegetables but used 2 medium-large (a little smaller than my forearm) zucchinis, and about 4 or 5 small potatoes.
**I used 4 sheets of sweetened fried tofu meant for inari.