Veggie Coconut Curry Soup

Recipe by Educational Chef Mercedes Melendez
Demonstrated at East Atlanta Village Farmers Market on September 21, 2017

Ingredients

Vegetable Coconut Curry Soup:

• 3 cups vegetable broth
• 2 cups water
• 1 can full fat coconut milk or cream
• 3 cloves of garlic
• 3-4 small or medium sized sweet peppers
• 3 turnips
• 1 large eggplant
• 1 small sweet pumpkin
• 1 cup okra
• ½ bunch of kale 1
• ½ tablespoons no-salt yellow curry powder
• 1 teaspoon salt
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon clove powder
• ½ teaspoon sweet paprika powder
• ¼ teaspoon black pepper

Optional:

• 1 spicy pepper
• ½ tablespoon sweetener of choice
• ½ tablespoon coconut oil

 Directions

1. Dice vegetables keeping the skins on into bite size pieces (peel pumpkin), chop kale into ribbons, and mince garlic.
2. In a large stock pot cover the bottom with vegetable broth or oil. Cook the garlic (and if using, spicy pepper) till fragrant.
3. Add in the chopped pumpkin, eggplant, turnip, and okra. Add in the rest of the vegetable broth, water, and spices.
4. Bring to a boil, cover, and continue to cook over medium heat. In twenty minutes, or when pumpkin can be pierced with a fork, add in sweet peppers cooking for five minutes more. Over medium low heat, stir in coconut milk or cream.
5. Add sweetener and salt to taste if desired
   

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.