Summer Creamy Vegetable Soup
Taste the flavors of summer in this creamy vegetable soup! If you want to make this into a fuller meal, add some cooked quinoa or jasmine rice to the soup!
- Prep time
- 30 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra-virgin coconut oil (see note 1)
- 2 large onions (about 4 cups diced)
- 2 tablespoons grated ginger
- 4 cloves garlic, minced
- 2 teaspoons red curry paste
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1 stalk lemongrass, chopped into 3-inch sections and bashed (see note 2)
- 1 pound tomatoes, diced (about 2 1/2 cups)
- 1 carrot, diced (about 1 cup)
- 1 large zucchini, diced (see note 3)
- 1 ear of corn, kernels sliced off (see note 4)
- 1/4 cup coconut milk
- 2 to 3 tablespoons lime juice
- basil leaves for garnish
Instructions
- 1
Insert the Musui (pot) into the Kamado (induction unit) and set it to MED. Let the pot heat up for 3 minutes. Once the pot is warmed, “GRILL OK” will appear on the touchpanel. Add the coconut oil and onions and sauté for about 4 minutes, stirring occasionally. Next, add the ginger and garlic, and cook for another minute.
- 2
Add the curry paste, salt, and coriander to the pot and stir to coat the onions with the spices. Transfer the lemongrass and corn cob into the pot. Then, cover them with the tomatoes, carrots, zucchini, and corn kernels. Cover the pot with the lid and cook on LOW for 1 hour.
- 3
Uncover the lid. You’ll notice that a lot of liquid has formed in the pot. Use tongs to remove the corn cob and 3 lemongrass sections. Scoop out about 1 cup of vegetables into a bowl and set them aside (see note 5).
- 4
Transfer all the cooked vegetables and liquid to a blender and purée everything until you get a creamy soup. Pour the soup back into the pot. Stir in the coconut milk and lime juice. Taste and adjust the seasonings to your liking. Add the reserved vegetables back into the soup and stir.
- 5
Serve the soup in bowls and garnish with basil leaves.