Last week I used this recipe as both the sauce and vegetable component to our weekly fish special. As the name implies it would work equally well as a stand alone soup.
one onion, small dice
one inch piece of ginger chopped fine
one small jalapeno, seeded and chopped fine
one clove garlic chopped fine
one teaspoon curry powder
one quart coconut milk
two cups vegetable stock
two cups carrot juice
two tablespoons brown sugar
two tablespoons fish sauce
juice and zest of one lime
one each sweet potato, idaho potato, carrot, celery, red bell pepper, diced
one cup sugar snap peas large diced
------Sweat the onion till soft then add the ginger, garlic and jalapeno and cook another 2 minutes before adding the curry powder and topping that with the rest of the liquid ingredients. Bring this to a boil then reduce to low while chopping up all the vegetables. Add the vegetables to the soup holding back the peas as they take only a few minutes to cook. Set the soup over medium heat and simmer for about 10 minutes untill the vegetables are tender. Optional garnishes would be fresh cilantro, chopped scallions or rice.