Gluten Free Thai Curry Soup with Sunbutter Croutons Recipe
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.
- 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
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.
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