Easy Coconut Curry Soup
User Reviews
5.0
3 reviews
Excellent
Easy Coconut Curry Soup
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Coconut curry soup is a Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth. It's creamy and savory with a hint of spice!
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Ingredients
- 2 tablespoons olive oil
- ½ cup onion diced
- ½ cup carrot diced
- ½ cup celery diced
- 4 cloves garlic minced, 2 teaspoons
- 2 teaspoons ginger grated
- 1 teaspoon yellow curry powder
- ½ teaspoon red pepper flakes
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground cumin
- 14 ounces diced tomatoes 1 can
- 16 ounces chickpeas 1 can drained and rinsed
- 2 cups vegetable broth
- 14 ounces coconut milk 1 can full fat
Instructions
- In a large soup pot or dutch oven, add the olive oil and heat for 1 minute over medium heat. Then add the diced onion, celery and carrots and sauté for 4-5 minutes until the onions are translucent and the veggies are tender.
- Add in the minced garlic and ginger and cook for an additional minute until fragrant.
- Add the spices: curry powder, red pepper flakes, turmeric, coriander, salt, pepper, and and cumin and stir to coat the vegetables.
- Next, pour in the diced tomatoes and drained chickpeas, stirring and scraping the bottom of the pot for free up any brown bits.
- Then add in the vegetable broth and coconut milk and stir to combine well.
- Bring to a boil and then reduce to medium-low and simmer or 10-15 minutes.
- Garnish with fresh cilantro if desired.
Notes
- Store any leftover soup in an airtight container in the fridge for up to 3-4 days.Freeze for up to 2 months.
- Add more protein like cooked chicken, shrimp or tofu.
- Use any favorite neutral cooking oil like canola, sunflower oil or grapeseed oil.
- I like to use the ginger paste that is found in tubes in the produce section of most grocery stores. But you can use fresh grated ginger if you'd like.
- Use light coconut milk if you prefer.
- Fresh minced garlic is best, but use jarred minced or 2 teaspoons of garlic powder if that's what you have. You can add more or less garlic to your taste preference.
- Yellow curry powder is lighter and milder in flavor and spice than red curry powder. You can use any you'd like but it may be a little stronger curry flavored.
- Leave out the red pepper flakes or add more if you'd like it even spicier.
Nutrition Information
Show Details
Serving
1serving
Calories
491kcal
(25%)
Carbohydrates
45g
(15%)
Protein
14g
(28%)
Fat
31g
(48%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
819mg
(34%)
Potassium
883mg
(25%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin A
3204IU
(64%)
Vitamin C
16mg
(18%)
Calcium
130mg
(13%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 491kcal | 25% |
| Carbohydrates | 45g | 15% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 819mg | 34% |
| Potassium | 883mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 3204IU | 64% |
| Vitamin C | 16mg | 18% |
| Calcium | 130mg | 13% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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