Yield: 4 Servings
Ingredients:
- 2 tbsp. olive oil
- 1 cup minced onion
- 4 cups finely diced yellow summer squash
- 2 cups peeled and diced yukon gold potato
- 1/2 cups diced carrot
- 2 cloves garlic, minced
- 1 1/2 tsp. cumin powder
- 1 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. smoked paprika plus extra for topping
- 1/2 tsp. mustard powder
- 1/2 tsp. cinnamon
- pinch cayenne pepper, optional
- 1/2 cups dry white wine
- 4 cups vegetable broth
- 1/2 cup coconut milk plus extra for topping
- To taste salt
- For topping cilantro
Directions:
- Heat a heavy-bottomed pot over medium-low heat. Add the olive oil, followed by the onions. Cook until the onions are fragrant and translucent, 4 to 5 minutes.
- Stir in the squash, potato and carrot. Continue to cook for until the squash begins to soften, 5 minutes or so.
- Stir in the garlic, cook for a minute then add in all the spices, cooking for another minute more.
- Add the wine, scrapping up any pieces stuck to the bottom. Allow some of the wine to cook out and then measure in the vegetable broth. Bring to a boil, reduce to a simmer and let cook until the potatoes are tender, 10 to 15 minutes.
- Puree the soup using a blender or an immersion blender.
- Add in the coconut milk and continue to heat the soup until hot. Taste and add salt as needed.
- Divide into bowls and top with a drizzle of coconut milk, sprinkle of paprika and cilantro.
