Thai flavors and roasted vegetables complement one another in this Thai-Style Roasted Vegetable Soup… curry paste, fish sauce, ginger, and coconut milk pair with roasted carrots, potatoes, onions, and grape tomatoes, and the result is so creamy and comforting. Pair it with Coconut Crusted Calamari (shrimp or tofu) for a truly amazing meal!
I am grateful for what I am and have. My thanksgiving is perpetual.
~~ Henry David Thoreau
👩🏻🍳 Tamara Talks – Recipe Inspiration
We are back in McAllen from a lovely – albeit wet – Thanksgiving trip to San Antonio… Our Thanksgiving table was sumptuous, and laden with rich, savory dishes we rarely consume. 😀
I am always ready to return to our more typical healthy fare, and this Thai-Style Roasted Vegetable Soup was just such a dish! Roasting the vegetables until the edges are caramelized brings a lush complexity to the soup, and I think you’ll find it worth the additional time and effort.
At the risk of beating the proverbial “dead horse,” I was able to come up with this recipe at the tail end of a 4 day trip because of my well-stocked pantry, and my knowledge of flavor profiles. If you’ve followed my blog for awhile, you’ve heard me wax poetic about the benefits of keeping a well-stocked pantry and learning flavor profiles.
The weather in McAllen is unusually chilly – daytime highs hitting 50° – so a warming soup was definitely in order. I had everything in my pantry and refrigerator to make a soup with Thai flavors, including the Coconut Crusted Calamari that will be a sequel to this post. My husband Mark was delighted with his very first bite, and I decided Thai-Style Roasted Vegetable Soup was blog-worthy indeed…
- new potatoes
- grape tomatoes
- olive oil
- sea salt/several grinds pepper
- coconut oil
- sesame oil
- fresh ginger
- vegetable or chicken broth/stock
- light coconut milk
- yellow or red Thai curry paste
- fish sauce (see Tips)
- lime wedges
Prep and roast the vegetables – To get this hearty soup on the table in under an hour, gather all the ingredients and preheat your oven. I am a huge fan of convection ovens, and I try to include cooking temperatures and times in my recipes as a convection oven reduces cooking time by about 20%, and you can lower your oven temperature by 25°, thus saving power as well. Convection roasting has the added benefit of doing a beautiful job of roasting everything! So prep the carrots, potatoes, onion, and grape tomatoes, and get them roasting.
Roasting the vegetables should take about 35 to 40 minutes. If you’re garnishing the soup with the Coconut Crusted Calamari, whisk up the batter and breading.
Start the soup – To a dutch oven or heavy soup pot, add a bit of coconut and sesame oil, and turn heat to medium-high. Add the ginger and garlic. When it is sizzling nicely, add the broth/stock, lite coconut milk, curry paste, and fish sauce. Whisk to combine, then reduce heat to a low simmer.
Add roasted vegetables to the soup pot – When the roasted vegetables have nice caramelized edges, remove them from the oven, and add them to the simmering soup. Cover the pot, and keep the heat at a very low simmer (not boiling). At this point the soup just needs to be puréed.
Purée the soup – If you plan to add a protein, complete that process at this time while the soup gently simmers. Lastly, purée the soup. I highly recommend using an immersion blender as it’s far safer and less likely to make a mess. Taste for seasoning.
You may wish to add a bit more fish sauce and/or curry paste to taste. Garnish with fresh chopped cilantro, scallions, and that crispy, crunchy coconut coated protein. Delicious! Thai-Style Roasted Vegetable Soup is equally delicious with shrimp or tofu, and is gluten-free if gluten is a concern.
But fried food isn’t healthy, is it? It is possible to “fry” food and not serve “greasy” fatty food… I think of the crunchy coconut calamari as a garnish, with the focus on the soup itself. The crunchy texture of the calamari (shrimp, tofu) really complements the creamy soup, and the soup is healthy.
I fry food 1-2 times per year, and really enjoy it when I do. See According to science, fried food isn’t actually that bad for you for more information on healthier fried food.
Is this roasted vegetable soup good leftover? Yes! You can store it in the refrigerator for up to 5 days, and in the freezer for 3 months. Make fresh toppings of course!
Remember: All things in moderation! Healthyish right? “Kick it up a notch” with this Thai-inspired savory soup!