Garlic Panna Cotta and Curried Root Vegetable Soup

Roasted root vegetables are mixed with the bold flavor of red curry and then gentled with the cream of coconut milk in this soup. It is a vegan dish that can easily be modified for the meat eater.
By Lan Pham Wilson

soup

Soup

Forgive me, I’m not much of a Thanksgiving kind of girl. It’s not something I grew up celebrating, and when we lived overseas the American schools I attended did not honor the holiday. As a result, like all my other non-American classmates, I attended school on the fourth Thursday of November. These days I mark the occasion with a nod towards giving gratitude in general — for the almost successful completion of another year, and most important, Autumn’s bountiful harvest. This soup embodies just that, roasted root vegetables mixed with the bold flavor of red curry and then gentled with the cream of coconut milk. This is a vegan dish that can easily be modified for the meat eater, though it’s hearty and filling enough as is. It would make a lovely addition to a Thanksgiving spread, or on it’s own during the bluster of November, whichever is appropriate for what you celebrate.

Garlic Panna Cotta and Curried Root Vegetable Soup
 
Roasted root veggies mix with the bold flavor of curry and are gentled with coconut milk. It is a vegan dish that can easily be modified for the meat eater.
Author:
Recipe Type: Main, Side
Serves: 4-6
Ingredients
Garlic Panna Cotta
  • 1 clove of garlic
  • 1 can of coconut milk
  • 1 tsp agar agar
  • salt to taste
Curried Root Vegetable Soup
  • 1 butternut squash, cubed
  • 2 potatoes, cubed
  • 2 carrots, peeled and diced
  • 1 onion, rough chopped
  • olive oil
  • 2-4 cups low-sodium vegetable stock
  • generous TABLESPOON of red curry paste
  • salt/pepper to taste
Instructions
To make the panna cotta
  1. in a sauce pan gently heat the coconut milk with the clove of garlic. you’re going for a slight simmer, to infuse the milk with the garlic essence.
  2. heat for about 10 minutes. fish out the garlic and save to use in the soup.
  3. bring coconut milk to a bubble. sprinkle teaspoon of agar agar over top the liquid. allow the agar agar to melt into the milk, stirring/whisking it along. be gentle, you want the coconut milk to be hot but not scalding. once the agar agar has been thoroughly incorporated into the mixture, divvy up into 4-6 shot glasses or small ramekins.
  4. allow to cool to room temp and then refrigerate. allow to chill 2-4 hours.
To make soup
  1. pre-heat oven to 350F
  2. cube up the vegetables, cut them so they are roughly the same size. coat with olive oil, season with salt & pepper, generously. single layer it on a cookie sheet and roast for about 30-45 minutes, until tender.
  3. in a big pot, heat up the vegetable stock. when the vegetables are done roasting, carefully remove from oven and add to the pot, along with the garlic clove from the coconut milk. allow the vegetables to simmer in the stock for a bit. stir in the TABLESPOON of red curry paste.
  4. use an immersion blender or a vitamix to blend the vegetables together. blend until you reach desired consistency, typically aim for the smoother vs the textured.
  5. taste and season with salt if needed. keep warm.
To serve
  1. carefully remove the coconut panna cotta from the ramekins/shot glasses. a tip is to dip them in some hot water to loosen and then using a small knife to cut along the edge and flipping into the middle of serving bowl.
  2. carefully pour hot soup around the panna cotta mound. garnish with some greens.

 

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Lan Pham Wilson

Lan Pham Wilson

A disproportionately large amount of my day is spent eating (or thinking about eating).

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