Coconut Curry Vegetable Soup

 

 

🥥🍛 A warming, creamy soup with bold curry flavors and nourishing vegetables.

Ingredients

🌱 Serves 3–4

• 1 tbsp coconut oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp curry powder (or to taste)

• 1 medium carrot, sliced

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1½ cups cauliflower florets

• 1 can (400ml) coconut milk

• 2 cups vegetable broth

• Salt and pepper, to taste

• Juice of ½ lime

• Fresh cilantro or basil for garnish

• Optional: chili flakes for heat

Instructions

🍲 Prep + cook time: 25–30 minutes

1. Sauté aromatics:
   In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.

2. Add spices and vegetables:
   Stir in curry powder, then add carrot, bell pepper, zucchini, and cauliflower. Cook for 5 minutes, stirring occasionally.

3. Simmer:
   Pour in coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.

4. Finish:
   Add lime juice, season with salt and pepper, and adjust spices as desired. Serve hot, garnished with fresh herbs.

🛒 Quick Tip

For added protein, stir in cooked chickpeas or tofu cubes during the last 5 minutes of cooking.

🧡 Serve with…

Steamed rice, naan bread, or simply as-is for a light yet satisfying meal.

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