Curried Coconut-Pumpkin Soup
Ingredients:
2 T light olive oil
1/4 C minced red onion
4 cloves garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 tsp minced fresh ginger
2 tsp curry powder
1 1/2 C peeled, cubed (1"), seeded pumpkin
1 C light coconut milk
1 C rice milk
1 lb extra-firm tofu, cut into 1" cubes
1 red bell pepper, ribs and seeds discarded, cut into 1" cubes
1 T freshly squeezed lemon juice
Salt and pepper to taste
1/4 C fresh cilantro leaves
Instructions:
1. In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
2. Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.
3. Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.
Notes:
Serve this stew over brown rice or with whole-grain bread. You can also replace the pumpkin with squash or young carrots. The tofu, which is added to the stew in the last 5 to 10 minutes, absorbs the spicy flavors of the broth.