Coconut Curry Soup

Name: Coconut Curry Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 to 4 servings
Ingredients: 2 Tbsp coconut oil; ½ medium yellow onion; 6 sweet baby peppers; 2 large carrots; 3 cloves garlic; 1 Tbsp fresh ginger; ½ medium head cauliflower; 2 Tbsp yellow curry powder; 1 tsp sea salt; ½ tsp red pepper flakes; 1 (14-ounce) can full-fat coconut milk; 3 cups vegetable broth; 2 Tbsp lime juice; 2 tsp pure maple syrup; 1 bunch green onion

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4.5

300 reviews

Excellent

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

Coconut Curry Soup

Tyler Espinosa

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Coconut curry soup packed with vegetables is a flavorful vegan meal for those who love Thai curry. Mix it up with your favorite vegetables to customize it to your heart's delight. Feel free to add a can of beans or animal protein to make the soup more substantial.

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Ingredients

Servings

2 Tbsp coconut oil or avocado oil
½ medium yellow onion finely chopped
6 sweet baby peppers cored and chopped*
2 large carrots peeled and chopped
3 cloves garlic minced
1 Tbsp fresh ginger peeled and grated
½ medium head cauliflower chopped into florets
2 Tbsp yellow curry powder
1 tsp sea salt to taste
½ tsp red pepper flakes optional
1 (14-ounce) can full-fat coconut milk
3 cups vegetable broth see note**
2 Tbsp lime juice
2 tsp pure maple syrup see note***
1 bunch green onion chopped (for serving)

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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.