inspired by: hangovers
Just like any good couple in their mid-20s, every once in a while we wake up with a hangover on a weekday. On these occasions, if we’re lucky, our fridge and pantry are filled up with vegetables from a successful weekend farmers market trip.
If we’re extra lucky, I don’t have to work until late morning, which leaves me time to make a big batch of Thai Veggie Soup (or, as we call it, Hangover Soup)!
I usually crave warm and comforting foods when I am hungover. This soup meets both of those cravings. Plus, I feel like every healthy bite is making up for the night before.
- Use any veggies you have on hand. We used
- 1 sweet potato
- 1 small broccoli head
- 3 small-medium carrots
- 1 green pepper, and
- 6 crimini mushrooms
- You will also need
- 2 tbsp. fresh ginger, peeled and minced
- 1 can of diced tomatoes (14.5 oz)
- 2 cans of coconut milk (13.5 oz each)
- 1 tsp. curry seasoning blend
- 1 tsp. turmeric
- ½ tsp. ground nutmeg
- ¼ tsp. red curry paste
- Salt & pepper to taste
- Preheat your oven to 350°F.
- Chop all veggies into chunks and put in a Dutch oven. We used our 3-qt. Lodge enameled cast iron Dutch oven. Add ginger to the pot. Pour 1 can of diced tomatoes and 2 cans of coconut milk over the veggies and stir.
- Next, it's time to spice it up! You can use the spices we listed above, or do something completely different! As always, we encourage adding more or less depending on your own personal tastes.
- Once the spices are mixed in, cover the soup and cook at 350°F for 45 minutes to an hour. I used the softness of the sweet potatoes as my ultimate measure. Serve immediately or let the pot sit and allow the flavors to intensify. Even if you're hangry and hungover, this soup is worth the wait!