Coconut Curry Soup
User Reviews
4.5
Coconut Curry Soup
Description
The Coconut Curry Soup is based on a fragrant mixture of sautéed yellow onions, garlic, and fresh ginger cooked with cauliflower florets and a mild yellow curry powder. Sweet baby peppers and carrots add sweetness and texture, softened to a pleasant al dente bite. The soup gains its creamy base from full-fat coconut milk combined with vegetable broth, which mellows the spices while maintaining a light broth consistency.
Lime juice and pure maple syrup are added for balance, contributing acidity and subtle sweetness that elevate the flavor layers without overpowering the curry. Optional red pepper flakes allow adjustment of the spice level. The fresh green onions add a mild sharpness when served on top, contrasting with the creamy, rich soup.
This soup can be adapted easily by substituting mini sweet peppers with a bell pepper or using chicken broth instead of vegetable broth. Omitting the maple syrup allows for Whole30 compliance. It works as a warming starter or light meal, pleasing for those who enjoy mildly spiced, coconut-based curries with fresh vegetable components.
Using coconut or avocado oil for sautéing supports the mellow taste while ensuring the vegetables soften gently. Simmering times are flexible to achieve preferred vegetable tenderness, and seasoning can be adjusted at the end for saltiness, tang, and heat according to taste.
Ingredients
- 2 Tbsp coconut oil or avocado oil
- ½ medium yellow onion finely chopped
- 6 sweet baby peppers cored and chopped*
- 2 large carrot peeled and chopped
- 3 cloves garlic minced
- 1 Tbsp ginger peeled and grated, fresh
- ½ medium head cauliflower chopped into florets
- 2 Tbsp yellow curry powder
- 1 tsp salt to taste, sea salt
- ½ tsp red pepper flakes optional
- 1 (14-ounce) can coconut milk full-fat
- 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
- Mini sweet peppers can be replaced with one bell pepper of any color.
- Vegetable broth can be substituted with chicken broth if preferred.
- To keep the recipe Whole30-compliant, omit the pure maple syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4 servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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