In the Marley Kitchen: Coconut Curry Squash Soup
This delicious recipe is perfect for the cold winter temperatures or a healthy, hearty meal for the family and can be found in Ziggy Marley's new cookbook from Ziggy Marley and Family.
-1 Tbs olive oil
-1 medium carrot, peeled and diced
-5 cups butternut squash, chopped
-1 medium celery stalk, diced with leaves
-1 medium sweet onion, diced
-1/2 scallion stalk
-1 large tomato, chopped and diced
-1/4 Tbs freshly chopped thyme
-1/2 tsp ground jamaican allspice
-1 whole bay leaf
-pinch of cayenne pepper
-1 tsp coriander, ground
-1 Tbs curry powder
-3 garlic cloves, minced
-1 tsp cocomon curry coconut oil
-1 quart vegetable broth
-1 cup coconut milk
-Sea salt and ground pepper and cilantro to taste
-Heat olive oil in a large stockpot and saute carrots, squash, celery, onion and scallion stalk (unchopped), until softened, approximatley 10-12 minutes.
-Add tomatoes, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and coconut oil. Gently stir everything together.
-Add broth and coconut milk to the pot. When liquid comes to a slight boil,turn down the heat and let simmer until everything is cooked, approximately 30 minutes then remove scallion stalk and bay leaf.
-Season with salt and pepper to taste.
-Use a hand blender, belender or food processor to puree soup to desired consistency. Garnish with chopped cilantro or scallion.