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Coconut Curry Soup
4.5 from 300 votes

Coconut Curry Soup

This Coconut Curry Soup features a blend of coconut milk, vegetable broth, and fresh vegetables like cauliflower, baby peppers, carrots, and onion, simmered with yellow curry powder, ginger, and garlic. The soup has a gently spiced, creamy texture that balances richness with brightness from lime juice. It’s served with chopped green onions and customizable heat from red pepper flakes, creating a comforting yet vibrant bowl perfect for various diets depending on broth and sweetener choices.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 3 to 4 servings
Calories: 419 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

Serving 1serving Calories 419kcal (21%) Carbohydrates 18g (6%) Protein 7g (14%) Fat 33g (51%) Fiber 5g (20%) Sugar 12g (24%)

Nutrition Facts

Serving: 3 to 4 servings

Amount Per Serving

Calories 419

% 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.