easy thai coconut soup

By Sarah-Lyn

From: Cupcakes and Kale

Ingredients

• serves 3-4
• 1 tbsp vegetable oil
• 2 tbsp fresh ginger, minced
• 1 big clove of garlic, minced {about 1 tbsp}
• 2-3 heaping tbsp thai green curry paste
• 2 cups vegetable broth
• 1 cup winter squash, peeled, seeded & cubed {i used butternut}
• 1 cup coconut milk
• 1 lime, juiced
• 2-3 tbsp tamari
• fresh spinach & green onions for serving

Preparation

Step 1

heat the oil in a medium-sized pot. add the fresh ginger & garlic and saute about a minute until fragrent. add in the curry paste and continue to saute while stirring another minute or two. add in the vegetable broth {careful that that oil doesn't spatter}, coconut milk and the squash. cover and simmer 10-15 minutes, or until the squash is tender. stir in the lime juice and tamari and then season to adjust the taste with more tamari.

divide spinach leaves and green onions between bowls and ladle the soup over top.

between the tang of this soup and it's playful bright colours, somehow it makes me feel like spring isn't quite so far away...