When the weather outside is less than pleasant, rest assured knowing that you can get home and make a delicious pot of soup to warm you up in no-time. This soup features roasted broccoli that helps to add some depthness beyond the heat of the Thai curry paste. Cauliflower would work well in this application too!
1 head broccoli, stem trimmed and florets halved
3 Tbs (45 mL) canola oil
1 yellow onion, halved and thinly sliced
2 cloves garlic, minced
1 Tbs (15 mL) Thai red curry paste
2½ cups (600 mL) coconut milk
6 cups (1.5 L) vegetable broth
1 Tbs (15 mL) fish sauce
1 Tbs (15 mL) honey
½ tsp (2.5 mL) lime juice
1 5 cm piece lemongrass
2 red potatoes, 1 cm cubed
2 large carrots, halved and 1 cm sliced
8 white mushrooms, halved
To taste salt and pepper
½ cup fresh whole basil leaves
- Preheat oven to 400º F.
- Place chopped broccoli in a large baking dish, drizzle with 2 Tbs (30 mL) oil, and season liberally with salt and pepper. Let roast in oven until broccoli is well-caramelized, about 16-18 minutes. Remove from oven and allow to cool slightly before combining with soup.
- Heat 1 Tbs (15 mL) oil in a large pot on medium-high heat, add onions and garlic and cook until softened and starting to turn slightly golden, approximately 8-10 minutes.
- Reduce to medium heat, add curry paste and cook until fragrant, about a minute or two. Place the next 6 ingredients in the pot and once simmering, cover and allow to cook for 20 minutes.
- Remove lemongrass from broth and add vegetables. Let cook under vegetables are fork-tender, about 10 minutes.
- Season to taste with salt and pepper. Add caramelized broccoli and fresh basil leaves to the pot, and stir gently to combine. Ladle out into bowls.