Sriracha Roasted Red Pepper Soup with Coconut Cream and Cilantro

Soup season may be “over,” but I think there’s a free soup pass if it’s under 50 degrees, and that’s still the case in Chicago. But I did want to amp up the “Spring-time” feel with coconut and cilantro, which actually are probably a Summer feel, but I digress. I also wanted to try a new trick for soup: thickening with soft tofu. I’d read about using tofu as a thickener ages ago, and when the idea of a spicy, Sriracha-inspired red pepper soup jumped into my brain, I immediately remembered that advice. Something in my brain begged for this soup to have an Asian spin (probably the Asian lettering on the Sriracha bottle), and this seemed to be the perfect application for using tofu as a thickening agent. Partially, also, because I wanted to impart a subtle-if-at-all-discernable tofu flavor. So there’s some insight into my brain, and an explanation of my recent Google searches. I have to say, though, as someone who loves Sriracha and its unique kick, and loves tofu’s just-present flavor, this soup really, really hit the mark. It may be a new favorite. Because, come on, it’s mostly just a ton of roasted red peppers, which may be the best “vegetable” purchasable at your neighborhood Trader Joe’s (or other grocery store).

If it’s Spring where you are, I truly hope you are enjoying it in hours of sunlight-laden evenings and relishing the feeling of warm skin. When in California, I realized the little things you miss when you’re on your 7th month of unrelenting cold: hot metal railings, warm wood on your feet, sun-kissed shoulders, enjoyable breezes. I know it’s all coming soon, and I’m optimistic in general at this point, but I’m allowed soup in the interim, and you should have it just to delight in the flavor (and maybe enjoy as a tongue-in-cheek tribute). Ah, winter; Sriracha kills you every time.

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Sriracha Roasted Red Pepper Soup with Coconut Cream and Cilantro

Serves 4

1 tbsp. olive oil

1/2 yellow onion, diced

4 cloves garlic, minced

12 oz. jar roasted red peppers, roughly chopped

2 tbsp. sriracha

1/4 tsp. cayenne pepper

1/2 tsp. salt

1/4 tsp. cracked black pepper

3 cups vegetable or chicken stock

1/2 cup light coconut milk

1/2 block soft or silken tofu, cubed

Coconut cream, to serve

  • 2 tbsp. Greek yogurt
  • 2 tbsp. light coconut milk

Fresh cilantro, chopped, to serve

In a large saucepan, over medium heat, heat the olive oil and add onion. Sauté the onion until lightly browning, about 5-8 minutes. Add minced garlic and sauté until fragrant, about 30 seconds- 1 minute longer. Add the diced roasted red peppers and stir. Add salt, pepper, and spices. Mix and heat for 1-2 minutes. Add the sriracha and stock, stir, and bring to a boil.

Once boiling, remove from heat and puree until smooth using an immersion blender. Add the coconut milk and blend to combine. Add the soft tofu cubes and blend until the soup is smooth and thickened. (I found the tofu didn’t blend entirely, meaning I could see small flecks of tofu. Probably a Vitamix or intense blender could get this smooth, but it’s really a visual thing more than anything). Pour the soup back into the sauce pan and heat until hot (the coconut milk and tofu will cool the soup). Once heated, pour into bowls.

Top the bowls with coconut cream and cilantro to serve. I think a grilled cheese would pair nicely, too, if desired.

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In real life, you add a mountain of cilantro and a ton of coconut cream, because it’s amazing. The cream is so, so cool and delicious against the spicy, intensely flavored soup. I was expecting to be off-the-roof spicy, but it’s really very manageable (to my moderately-tolerable spice palate). Obviously, you could use more or less Sriracha to taste. I’m sure Brian would like an additional squeeze. And really, don’t let the tofu scare you; I think it’s the perfect way to complete this soup.

Oh, and yes that is a dachshund towel. Of course.



Spicy Lime Shrimp with Mango Coconut Brown Rice

I don’t have a lot to say; my brain is tired; my commute was long. I came home from work (or, really, I got out of my car an hour and a half later and came inside), and I was starving. I bought a mango and some accompaniments  a few days ago in thoughts of preparing a summer rice bowl full of spicy grilled shrimp, and then the week passed and all the components rested comfortably in my vegetable drawer. I guess it seemed like too much chopping. But, without much else to go on besides cereal, and knowing those vegetables would soften unappealingly while I spent a (hopefully) fantastic weekend away, I dove in to the prep work. I may work fast in the kitchen, but this recipe is the definition of a 30-minute-meal. It seriously all comes together in the time it takes to simmer brown rice, which is nice because once the timer goes off I am suddenly very impatient to eat. I topped my plate with this steamy, spicy concoction with a cleaned kitchen at the outcome, thanks to some quick swipes of the counter and the clean-as-you-go method. This means I can sit on the couch now and recuperate when I should be packing. How else do 25-year-olds live? Oh wait…

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*Chop, chop, chop*

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Spicy Lime Shrimp with Mango Coconut Brown Rice

Serves 2

20 frozen shrimp, raw, peeled and deveined

Spicy Lime Marinade:

  • 1 lime, juiced
  • 1 tbsp. grapeseed oil
  • 1 tsp. honey
  • 1 tsp. barbecue sauce
  • 1/2 tsp. sriracha
  • 1/4 tsp. chili powder
  • 1/4 tsp. smoked paprika
  • Dash of cayenne

1/2 cup brown rice

3/4 cup light coconut milk

1/2 cup water

2 tbsp. grapeseed oil, divided

1 mango, diced

1 red bell pepper, diced

1/2 red onion, diced

Salt & pepper, to taste

First, heat a saucepan over medium-high heat and add coconut milk and water. Once boiling, add brown rice, lower heat to low, and simmer, covered, for 30-35 minutes, until rice is tender and liquid is almost entirely absorbed.

To defrost the shrimp, add shrimp to a colander inside a large bowl. Fill the bowl with chilled water and let soak for 2-3 minutes. Empty the water and replace, and repeat the soaking process. Toss the shrimp in the colander under running water and set aside in a new clean bowl.

Mix the spicy lime marinade by shaking in a jar or whisking to combine. Pour the marinade over the shrimp and toss. Set aside for now (allowing to marinate for about 20 minutes).

Dice the mango and vegetables. In a sauté pan, heat 1 tbsp. grapeseed oil over medium-high heat. Add the bell pepper and onion, season lightly with salt, and sauté until the onion is translucent and the vegetables have softened. Remove vegetables from the pan and set aside.

In the previously used sauté pan, heat 1 tbsp. grapeseed oil over medium-high heat. Add shrimp to the pan, leaving most of the marinade in the bowl. Cook shrimp until pink and cooked through, about 3 minutes. Remove shrimp from the pan and set aside.

By this time, the rice should be done cooking. Add the sautéed vegetables and mango to the coconut rice and season with salt and pepper. Mix thoroughly to combine. Plate the coconut mango rice and top with shrimp.

Pour the remaining marinade into the sauté pan and simmer over medium heat until reduced and thickened, about 1-2 minutes. Pour marinade over plated shrimp and rice.

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Add Sriracha to serve, possibly with another squeeze of lime juice. A sprinkle of cilantro might be nice. Or maybe even a margarita on the side (not for you, Brian). Regardless, this was good. Creamy coconut milk, sweet mango, acidic lime and onion, and succulent and spicy shrimp are magic companions. Soon it will be summer and this meal will fit right in.

Sweet and Spicy Curried Sweet Potato Soup

My first post on this blog is for a winter vegetable soup. It’s incredibly delicious, but, to be honest, I came up with that recipe in a I-must-use-up-these-last-vegetables-in-the-fridge scramble. Winter vegetable soup was merely a creative and convenient derivation from my truly favorite soup recipe. This one. I’ve made this soup hundreds of times, and while I initially made a few tweaks here and there, I now never stray. It is my go-to soup, my easy weeknight dinner, and my absolute favorite way to eat a sweet potato. It’s perfect as a meal: a giant bowl, steaming hot, served only with a spoon. It’s wonderful as a side to a grilled cheese sandwich (dipping not optional) or a flavorful salad (pecans, goat cheese, and cranberries anyone?). It’s probably even fine as a snack, although I can’t say I’ve ever eaten a bowl small enough to qualify. This recipe is gluten-free, vegan optional, vegetable heavy, definitely healthy, and deeply satisfying. But it tastes indulgent, creamy, and wonderfully complex. Seriously, I could talk about this for way too long. Make this soup, ASAP. Before you get buried in 3-6 more inches of snow and have to dig your car out at 6am and have to work until past sunset and have to run inside on the treadmill because it’s too cold to be outdoors for more than 2 minutes. Make this soup before you forget why winter is sometimes delightfully cozy and warm.

Sweet and Spicy Curried Sweet Potato Soup 1

Sweet and Spicy Curried Sweet Potato Soup 2


Sweet and Spicy Curried Sweet Potato Soup

Serves 2-4

1 tbsp. extra virgin olive oil

1 large sweet potato, diced into 1 inch cubes

1 large carrot, diced

1/2 yellow onion, diced

3 cloves garlic, minced

1/2 tbsp. curry powder

1/2 tsp. smoked paprika or chili powder

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

Salt & pepper to taste

2 cups vegetable stock

2 tbsp. milk, cream, or coconut milk

Toasted rosemary breadcrumbs (optional)

  • 1 tsp. butter
  • 1/3 cup panko breadcrumbs
  • 1 tsp. fresh rosemary, chopped
  • 1/8 tsp. salt

In a medium saucepan, heat extra virgin olive oil over medium heat. Add onions and carrots and sauté until onions are translucent and lightly browning, about 5 minutes. Add diced garlic and heat until fragrant, about 30 seconds. Add diced sweet potato and spices and stir. Cook spices for about 30 seconds, then add 2 cups vegetable stock (this is an approximation; vegetable stock should be just below covering vegetable mixture). Bring the stock to a boil, then reduce heat to low, cover, and simmer until sweet potatoes are fork tender, about 15 minutes.

Once the sweet potatoes have cooked through, take the soup off the heat. Theoretically, this soup could be eaten chunky; however, I prefer a smooth and creamy soup. Use an immersion blender, food processor, or blender to puree the soup until smooth. Add 1-2 tbsp. cream or coconut milk and blend.

To prepare breadcrumb topping, melt butter in a small frying pan. Add breadcrumbs, chopped rosemary, and salt, and heat until breadcrumbs are browning and toasted. Sprinkle atop soup alongside some smoked paprika.

Other toppings for this soup could include diced avocado, fresh green onions, greek yogurt or sour cream, or croutons. Or, you know, an entire grilled cheese sandwich. Most importantly, though, make sure you have a bowl and spoon big enough to dive in.


Coconut Curried Potatoes, Peas, and Kale

It’s time to jump out of your comfort zone a bit, Brian. But don’t be scared; curry is warm and spicy and comforting and adventurous all at the same time. And if the coconut milk and curry spice don’t make you bat your eyes longingly, begging to pull the food right from the screen, this dinner is also predominantly potatoes, the classic comfort food of America. A mix of easy and new, which is all we can really ask for on a Monday evening. This dinner takes a bit longer to pull together than say, your average throw-it-in-a-pot-and-heat soup, but the flavors are well worth the time.

Coconut curried potatoes 1

Coconut curried potatoes 2


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Coconut Curried Potatoes, Peas, and Kale

Serves 4

2 tbsp. coconut oil

1/2 medium yellow onion, diced

6 medium yukon gold potatoes, diced into 1 in. cubes

Large bunch of kale, washed and chopped or torn

1 cup frozen peas

1 cup vegetable broth

1 15 oz. can light coconut milk

1 tbsp. curry powder

1/2 tsp. smoked paprika or chili powder

1/4 tsp. cumin

1/4 tsp. cayenne pepper

Salt & pepper to taste

Brown rice, cooked, to serve

Heat a large, deep sauce pan over medium heat and melt coconut oil. Saute yellow onion until translucent and lightly browning, approximately 5-7 minutes. (If cooking brown rice as well, this would be a good time to start it). Add diced potatoes and cook, stirring regularly, for 5 minutes. Add spices and cook for an additional 1-2 minutes. Deglaze the pan with 1 cup of vegetable stock, using a rubber spatula to ease the browning pieces from the bottom of the pan. Add full can of light coconut milk and stir. Bring the mixture to a boil, reduce heat to low, and simmer, uncovered, for about 20-25 minutes, until potatoes are soft and fork-tender.

Once potatoes are softened, add chopped kale and mix. The kale should begin to wilt after 2-3 minutes. Add peas and toss, cooking approximately 1 minute longer. Scoop a pile of brown rice onto your plate and top with several scoops of curried potato mixture. Serve and enjoy piping hot.

Kale for delicious nutrition, potatoes for warm sustenance, peas for their bright green pop- this dinner’s got all the right moves, Brian; give it a shot.