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This week's Fall Recipes

Meal 1

Anything-You-Have Coconut Curry Soup

Coconut Curry Soup – this easy recipe can be made with almost ANY vegetables you have on hand! Silky-smooth and full of flavor. Vegetarian and vegan!


  • 1 tablespoon oil

  • 1 onion, chopped

  • 3 cloves garlic, smashed

  • 1 knob of ginger, peeled and grated

  • 1-2 tablespoons red curry paste

  • 1-2 tablespoons turmeric

  • 1 teaspoon salt

  • 2 tablespoons sugar

  • 12 baby yukon potatoes

  • 2 14-ounce cans coconut milk

  • 3 cups vegetable broth

  • 24 ounces extra firm tofu

  • anything you have for fresh veggie toppings! see notes


  1. PREP: Start smushing the tofu in that nifty TOFU PRESS. It’s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)

  2. SIMMER SOUP: Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don’t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

  3. BLEND SOUP: Allow to cool slightly (I can never wait very long…) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.

  4. FRY TOFU: Remove the tofu from t