Thai Butternut Curry with Chickpeas and Fresh Basil
From Soupcon Food Cart Chef Steven Draheim
POSTED: 12:10 PM PDT June 21, 2012
UPDATED: 6:56 AM PST January 19, 2011
Thai Butternut Curry with Chickpeas and Fresh Basil
Serves 6-8
2 Tbsp. fresh ginger, minced
2 Tbsp. fresh lemongrass, minced
½ yellow onion, small dice
1 Tbsp. minced garlic
1 ½ Tbsp. yellow thai curry paste
2 Tbsp. apple cider vinegar
2 C. cooked butternut squash
2 C. coconut milk
3 C. vegetable stock
½ C. fresh basil, chopped
1/2 C. red bell pepper, small dice
½ -1 C. canned garbanzo beans
Juice of 1 lime
Salt and pepper
In medium pot, sweat first 4 ingredients with 2 Tbsp. oil for 5 minutes. Add Thai curry paste and deglaze with vinegar. Add butternut, coconut milk and vegetable stock. Bring to boil and simmer for 15-20 minutes. Puree in blender and return to sauce pot. Finish soup with the basil, garbanzos, red pepper, lime juice and salt and pepper.