Zucchini Curry Soup

Recipe from Heidi Swanson's "Super Natural Every Day".

1 block extra firm tofu, well-drained
1 TB red Thai curry paste
3 TB extra-virgin olive oil
2 shallots, chopped
3 or 4 zucchini, cut into chunks
1 large carrot, sliced
1-2 potatoes, diced into small cubes
4 cloves chopped garlic
2 cups vegetable broth or water
1 can coconut milk

Combine curry paste and olive oil in a small bowl.  Set aside.

In a small frying pan, crumble tofu with a small drizzle of oil and some salt.  Saute until golden.  Set aside.

In a large soup pot, heat curry mixture for about 1 minute.  Add shallots and a few pinches of salt and saute for a few minutes.  Add vegetables and cook until zucchini is a little tender.  Add garlic, then broth/water and coconut milk.  Bring just to a boil, then lower the heat to a gentle simmer for 15 minutes.  Taste and add more curry paste if desired. 

Serve with crumbled tofu on top.

***

This was delicious!  Next time I might leave out the potatoes and add a different vegetable in it's place.  My kids really liked this too.  Next time I will probably also make some basmati rice, brown rice or millet to mix in at the end.