When Ray and I were in Paris last week, we ate lunch at Le Frank restaurant at the Louis Vuitton Foundation. This was a special splurge, but it was definitely worth it. I had winter vegetable coconut curry.

I don’t have the recipe but after perusing online, the one below sounds very much like what I had. I haven’t made this soup yet but I don’t think you can go wrong with the ingredients listed.

If it’s anything like what I had at Le Frank, then it will be a total success.

Here’s the recipe from https://www.theoriginaldish.com/2018/11/30/winter-vegetable-coconut-curry-with-garlic-butter-naan/print/6267/ (I didn’t include the naan recipe but you can get it in the link.)

Rice

• 2 cups Jasmine rice
• 3 ½ cups water or stock
• 1 tbsp coconut oil

Roasted Winter Vegetable Coconut Curry

• 2 bunch carrots (thin & long)
• 1 bunch broccolini
• 2 heads bok choy
• 1 bulb fennel
• vegetable oil, as needed
• kosher salt, as needed
• 1 red onion, diced
• 2 red Fresno chili peppers, seeded and sliced
• 2 tsp minced garlic
• 2 tsp minced ginger
• 1” piece of lemongrass, smashed
• 2 tbsp red curry paste
• 2 cans of coconut milk
• 1 cup water
• 2 limes, juiced
• 2 tbsp fish sauce

Toppings

• Greek yogurt
• pomegranate seeds
• watercress
• sliced red Fresno chili peppers
• lime wedges

instructions

Rice

1. Combine the rice, water, and coconut oil in a heavy-bottom pot. Bring to a boil. Cover and lower the heat all the way. Cook for 40 minutes.
2. Turn off the heat and let sit for 10 more minutes. Fluff with a fork and keep warm until serving.

Roasted Winter Vegetable Curry

1. Preheat the oven to 425F.
2. Scrub the carrots well (I like keeping the skins on for this) and cut them in half or in quarters lengthwise, depending on how thick they are. Cut all of the long carrots in half crosswise, keeping any shorter carrots whole. Toss the carrots with a bit of oil and spread them out onto a sheet pan. Sprinkle with a pinch of salt. Roast for 20 minutes.
3. Trim about an inch off the end of each stalk of broccolini. Pull off all the leaves. Cut any thick stalks in half lengthwise. Toss the broccolini with a bit of oil and spread it out onto another sheet pan. Sprinkle with a pinch of salt. Roast for 10 minutes.
4. Cut the bok choy into quarters. Slice each bulb of fennel into quarters, remove the core, and then slice each quarter into half to create thin wedges. Toss the bok choy and fennel with a bit of oil and spread them out onto another sheet pan. Sprinkle with a pinch of salt. Roast for 10 minutes.
5. Meanwhile, heat a large, heavy-bottom pot over medium heat. Add enough oil to coat the bottom of the pan. Add the diced red onion and let sauté for a few minutes until tender and caramelized.
6. Stir in the chili peppers and cook another minute or so. Add the garlic, ginger, and piece of lemongrass. Cook another 30 seconds. Add a splash more oil, then the curry paste. Stir the curry paste to incorporate it, and let it cook in the oil for a minute or so.
7. Next, add the coconut milk and water. Let the liquid come to a simmer. Simmer for 15 minutes on low, stirring often.
8. Lastly, turn off the heat and stir in the lime juice and fish sauce. Taste and adjust the seasoning if needed.

To Assemble

1. Spoon the rice into a large, shallow bowl or platter. Pile the roasted vegetables and ladle the curry sauce over top.
2. Garnish with Greek yogurt, pomegranate seeds, watercress, chili peppers, and lime wedges.