This soup has been adopted by a lot of sites and blogs on the web since it was first published in Vegan Express (2008) — it’s everywhere except for my own site, so it’s about time I added it! It’s the kind of soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because it’s ready to serve in 20 minutes, it’s for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. Recipe adapted from Vegan Express: Featuring 160 Quick, Delicious Recipes for Healthy Meals by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen.
- 1 tablespoon neutral-flavored vegetable oil or coconut oil
- 3 to 4 cloves garlic, minced
- 4 to 5 scallions, white and green parts, thinly sliced
- 1 medium red bell pepper, cut into short, narrow strips
- Two 15-ounce cans light coconut milk
- 1 1/2 cups rice milk
- One 16-ounce bag frozen corn (see variation)
- 2 teaspoons good quality curry powder
- 1/4 to 1/2 teaspoon Thai red curry paste, or to taste
(or use dried hot red pepper flakes to taste)
- Salt and freshly ground pepper to taste
- 1/2 cup minced fresh cilantro
Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes.
Add the coconut milk, rice milk, corn, curry powder, the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding to the soup.
Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat. Serve, passing around the cilantro for topping.
Variation: When you’re in less of a hurry, this is great made with fresh corn. Use 4 to 5 medium ears, lightly cooked and cooled. Strip the kernels off with a sharp knife.