Chilled Watermelon Curry Soup

As summer is drawing to a close on the calendar, I’m eagerly awaiting the fall weather. Unfortunately, it seems we’ll have to wait a while. The temperatures here lately have been in the 90s and humid.

This soup brings together my love for curries and my need for light, refreshing meal options that the whole family will enjoy. (Yes! Otto loves it, too. He’s such an adventurous eater.) It’s sweet and spicy, bright and (oddly) thirst quenching. Admittedly, it eats a little more like an appetizer than a main course; that said, you could easily serve it for lunch or dinner. Enjoy!

Ingredients
1 Tbsp coconut oil
1 large yellow onion, diced
5 C diced watermelon plus extra for garnish
1 Tbsp red curry paste
1 13.5oz can full fat coconut milk

Method

Heat oil in a pot or dutch oven over medium-high heat.

Add onion and sauté for 5 minutes.

Add watermelon and cook for 8 minutes, stirring frequently.

Add curry paste and stir in constantly for one minute.

Add coconut milk and bring to a simmer.

Remove from heat and blend in a blender or use an immersion blender.

Allow the soup to chill completely in the refrigerator (it should take about an hour or two, depending on your fridge). Tip: If you separate the soup into multiple, smaller bowls, it will cool down faster.

Serve with a garnish of diced watermelon.

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