Description
A warm, creamy, and flavorful coconut curry soup made with vegetables, aromatic spices, and coconut milk. Perfect for a comforting meal that’s both nutritious and satisfying.
Ingredients
Units
Scale
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 medium carrots, sliced
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 cup mushrooms, sliced
- 1 tablespoon soy sauce (or tamari for gluten free)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, ginger, red curry paste, and turmeric. Cook for another 1-2 minutes until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the coconut milk, carrots, bell pepper, zucchini, and mushrooms. Stir to combine.
- Simmer for 15-20 minutes, or until the vegetables are tender.
- Stir in the soy sauce and lime juice. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Add tofu or chickpeas for extra protein.
- Can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 240
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg