I never get Asian soups right on the first try. They're always missing something, no matter how closely I follow the recipe. This one took a bit of tinkering, but it was marvelous the next day (and the day after):
1 tsp olive oil
2 garlic cloves, minced
4 slices fresh ginger
1 lime, zested and juiced
1/4 tsp turmeric
1/2 tsp Thai red curry paste
1-1/2 cups butternut squash puree
4 cups vegetable stock
salt to taste
2 handfuls cilantro leaves
3-4 basil leaves, thinly sliced
1 can light coconut milk
1 10 oz package silken tofu
1 can diced tomatoes, drained
1/2 Tbsp sucanat or sugar
Sautee the oil, garlic, ginger, lime zest, curry paste and tumeric for a few minutes, or until the garlic is starting to brown. Add the butternut puree and tofu and cook for a few minutes more, then add the vegetable stock and salt. Cook for 20 minutes or so, then add cilantro, basil, coconut milk, tomatoes, lime juice and sugar. Cook for a few more minutes, taste, adjust seasoning. Remove from heat. Using a handheld blender, puree the soup and serve.
