Coconut Curry Vegetable Soup

This vibrant Coconut Curry Vegetable Soup is a fragrant and satisfying medley of tender vegetables simmered in a rich, spiced coconut milk broth. It's a healthy, flavorful dish that brings a taste of the tropics to your table.

Coconut Curry Vegetable Soup
  • Prep time: 20 minutes
  • Cook time: 34 minutes
  • Total time: 54 minutes
  • Servings: 6
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 tablespoon coconut oil
  • 1 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 red bell pepper, chopped
  • 1 cup spinach
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
  3. Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook, stirring constantly, for 1 minute until fragrant.
  4. Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer.
  5. Add the broccoli florets, cauliflower florets, and red bell pepper. Simmer for 10-12 minutes, or until vegetables are tender-crisp.
  6. Stir in the spinach and cook until just wilted, about 1-2 minutes.
  7. Season the soup with salt and pepper to taste.
  8. Ladle the soup into bowls and garnish with fresh cilantro.

Tips

  • Feel free to add other vegetables like sweet potatoes, peas, or green beans.
  • For a spicier soup, increase the cayenne pepper or add a pinch of red pepper flakes.
  • Ensure you use full-fat coconut milk for the creamiest texture.

Frequently Asked Questions

How can I make this soup heartier?

Add cooked chickpeas, lentils, or cubes of firm tofu along with the other vegetables for added protein and substance.

Can I use light coconut milk?

You can, but it will result in a thinner soup with less richness. Full-fat coconut milk provides the best texture and flavor.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.