Servings: 3 to 4 servings
Coconut Curry Soup
Coconut curry soup packed with vegetables is a flavorful vegan meal for those who love Thai curry. Mix it up with your favorite vegetables to customize it to your heart's delight. Feel free to add a can of beans or animal protein to make the soup more substantial.
Equipment
Ingredients
- 2 Tbsp coconut oil or avocado oil
- ½ medium yellow onion finely chopped
- 6 sweet baby peppers cored and chopped*
- 2 large carrots peeled and chopped
- 3 cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- ½ medium head cauliflower chopped into florets
- 2 Tbsp yellow curry powder
- 1 tsp sea salt to taste
- ½ tsp red pepper flakes optional
- 1 (14-ounce) can full-fat coconut milk
- 3 cups vegetable broth see note**
- 2 Tbsp lime juice
- 2 tsp pure maple syrup see note***
- 1 bunch green onion chopped (for serving)
Instructions
- Heat the coconut oil in a large stock pot (I use my Dutch Oven) over medium-high heat. Add the yellow onion and sauté, stirring occasionally, until translucent, about 8 minutes. Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cook, stirring occasionally, until very fragrant, about 5 minutes. Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
- Pour in the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
- Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.
Notes
*Replace the mini sweet peppers with one bell pepper (color of choice).
**You can also use chicken broth
***Omit pure maple syrup to make this Whole30-compliant
Nutrition
Serving: 1serving, Calories: 419kcal, Carbohydrates: 18g, Protein: 7g, Fat: 33g, Fiber: 5g, Sugar: 12g