Gluten Free Thai Curry Soup with Sunbutter Croutons Recipe
Updated Mar 27, 2018, Published Jan 30, 2018
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Curry dishes are among some of my favorites. They can be spicy, mild, or neutral, and can be made with dry seasoning or with a paste. Curry spans cultures, from Indian to Thai to Jamaican and more. It dates back to around 2000 BC and even the Romans documented a curry-like seasoning in their oldest surviving cookbook, Apicius. Curry is so versatile and pairs well with meat, vegetables, tofu, and more. Plus, it works as a main dish, appetizer, or even soup, like this Gluten Free Thai Curry Soup with Sunbutter Croutons recipe.
The base of this soup is vegetables – carrots, sweet potato, and onions. It then gets all dressed up with spices and flavor components – garlic, ginger, and red curry paste. And to achieve its creaminess, the soup gets blended with coconut milk and Sunbutter, a nut-free alternative to peanut butter, which imparts a nutty, roasted flavor.
In my opinion, soups are like salads and need a sidekick: croutons! To keep with the nutty, roasted undertones of this dish, I spread Sunbutter on gluten-free bread and added a sweet/spicy element by spreading on some sweet chili sauce. The result was fabulous and really made me wonder what other sandwich-croutons I could come up with in the future.
Gluten Free Thai Curry Soup with Sunbutter Croutons Recipe
Ingredients
- 4 tablespoons coconut oil, divided
- 1 medium white onion, diced
- 2 large carrots, peeled and diced
- 1 large sweet potato, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 tablespoons Thai red curry paste
- 3 cups gluten free vegetable broth
- 1 cup full-fat canned coconut milk – shake can well before measuring
- ½ cup plus 4 tablespoons Creamy Sunbutter, divided
- 4 slices gluten free bread
- 2 tablespoons sweet chili sauce
Instructions
- Heat 2 tablespoons coconut oil in a large stock pot or Dutch oven over medium-high heat. Add the onions, carrots, and sweet potato and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for another minute. Add the curry paste and cook, stirring, for 1-2 minutes or until fragrant. Add the vegetable broth, coconut milk, and ½ cup Sunbutter. Bring to a boil, then simmer, uncovered, until the vegetables are tender, 15-20 minutes. Working in batches if needed, puree the soup in a blender until smooth. Return to the pot and keep warm.
- Lightly toast the bread. Spread 2 slices with Sunbutter and the other 2 with the sweet chili sauce. Sandwich together.
- Heat the remaining coconut oil in a skillet over medium heat. Add the sandwiches and cook on each side until golden brown, about 1-2 minutes per side. Let cool slightly then cut into small squares.
- Serve the soup topped with the croutons.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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