HARVEST SOUP WITH COCONUT AND CURRY by Fresh Roberson

Name: HARVEST SOUP WITH COCONUT AND CURRY by Fresh Roberson
Cuisine: Asian
Ingredients: 1 large sweet potato, cut into large cubes; 2 tablespoons of coconut oil or neutral cooking oil; 2 apples, diced and cut into medium-sized cubes; 1 butternut squash, cut into large cubes; Salt according to your taste; 2 tablespoons of curry powder; 1 or 2 cans of unsweetened coconut milk (40 cl); 1 to 2 tablespoons of brown sugar; Juice of ½ lemon, more according to taste; Fish sauce to taste (optional); 1 cup of Thai cashew nuts Lime & Chile de Trader

4 steps

When members of my community eat my products, I want them to feel like they are sitting in front of a meal prepared for them by someone who loves them and takes care of them. I want them to feel supported and fed. This is the effect that a soup gives me, especially when it is accompanied by crackers or a simple quick bread. I created this soup during a Colour Healers retreat, on a black ecocampus farm in Pembroke, Illinois. When we arrived at one of the last lunches, there were two butternut squash, a handful of sweet potatoes, a bag of apples and more than twenty-five people looking at me with excitement. Fortunately, I had brought several cans of coconut milk and a few bags of cashew nuts that I used as proteins to maintain energy. These few elements, as well as my desire to create something nourishing for people who give their all to the healing of others, are at the origin of this recipe. Since this weekend, this soup has become one of the favourites of my entourage, and its creation seems emblematic of the way I feed my queer community. I want to create accessible food and make sure that even the spaces.

Updated at: Thu, 28 Dec 2023 10:31:26 GMT

Ingredients

4 servings

1sweet potato

large, cut into large cubes

2 tablespoonscoconut oil

or neutral cooking oil

2apples

diced and cut into medium-sized cubes

1butternut squash

cut into large cubes

Salt

according to your taste

2 tablespoonscurry powder

1 cansunsweetened coconut milk

1 tablespoonsbrown sugar

0.5lemon

Juice of, more according to taste

Fish sauce

to taste, optional

1 cupThai cashew nuts

Trade

Instructions

Step 1

Pour the oil into a 2.3 l thick-bottomed saucepan, adjust the heat to medium and add the sweet potato, apples and squash. Sauté for 10 minutes. Add a pinch of salt and curry powder and cook for 5 minutes.

Step 2

Add a can of coconut milk and simmer until the ingredients are tender, about 10 minutes. Depending on your preferences, you can add the second can of coconut milk or a can full of water if you want a finer soup. The use of two cans of coconut milk makes it possible to obtain a very creamy and calorie-dense soup.

Step 3

Simmer the soup, uncovered, for 10 minutes, stirring to prevent it from sticking. Season with the brown sugar, starting with 1 tablespoon, then add the lemon juice and fish sauce, if necessary. If, after tasting, you want a slightly sweeter soup, add the extra tablespoon of brown sugar and more lemon juice. Finally, add the cashew nuts. Enjoy.

Step 4

NOTE: for this soup, I use a yellow curry powder that is not spicy, but you can use one that suits your tastes.