Coconut Curry Soup
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Coconut Curry Soup
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This super simple plant-based recipe, by Jen Hansard, co-founder of Simple Green Smoothies, for Coconut Curry Soup will fill your craving for Thai takeout without all of the added junk.
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Ingredients
- 1 ounce can full-fat coconut milk unsweetened
- 3 tablespoons Thai curry paste to taste
- 1 teaspoon pure maple syrup to taste
- sea salt to taste
- 1/2 cup carrots very thinly sliced
- 1/2 cup mushrooms thinly sliced
- 1 zucchini medium size, spiralized
Toppings
- green onions
- sliced serrano chili
- chopped cashews
- lime wedge
Instructions
- In a 3 to 4-quart saucepan, whisk together the coconut milk and curry paste. Bring to a simmer over medium heat. Stir in the maple syrup and sea salt, to taste.
- Add the carrots and mushrooms. Simmer until carrots are tender, about 20 minutes. Add the zucchini. Taste and add more salt if needed.
- Transfer to a bowl and garnish with sliced green onions, serrano chili, chopped cashews, and a squeeze of lime juice.
Notes
- Omit the cashews as a topping to make this nut-free.
- We recommend organic ingredients when feasible.
- Nutrition Facts Coconut Curry Soup Amount Per Serving Calories 110 Calories from Fat 36 % Daily Value* Fat 4g6%Saturated Fat 2g13%Sodium 48mg2%Potassium 357mg10%Carbohydrates 16g5%Fiber 4g17%Sugar 11g12%Protein 3g6% Vitamin A 17779IU356%Vitamin C 9mg11%Calcium 84mg8%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 110
- Calories from Fat 36
- % Daily Value*
- Fat 4g
- 6%
- Saturated Fat 2g
- 13%
- Sodium 48mg
- 2%
- Potassium 357mg
- 10%
- Carbohydrates 16g
- 5%
- Fiber 4g
- 17%
- Sugar 11g
- 12%
- Protein 3g
- 6%
- Vitamin A 17779IU
- 356%
- Vitamin C 9mg
- 11%
- Calcium 84mg
- 8%
- Iron 2mg
- 11%
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