Go Back
Print

Coconut Curry Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A flavorful and comforting vegan soup packed with vegetables and aromatic spices, perfect for a cozy meal.

Ingredients

Oil

  • 2 Tbsp coconut oil (or avocado oil)

Vegetables

  • ½ medium yellow onion (finely chopped)
  • 6 pieces 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***)

For serving

  • 1 bunch green onion (chopped) (for serving)

Instructions 

  • Heat coconut oil in a large pot over medium-high heat. Sauté onion until translucent, about 8 minutes.
  • Add garlic, ginger, cauliflower, curry powder, salt, and red pepper flakes. Cook until fragrant, about 5 minutes.
  • Add peppers and carrots, cover, and cook until vegetables are slightly tender, about 5-8 minutes.
  • Pour in coconut milk, broth, lime juice, and maple syrup. Bring to a boil, then simmer until vegetables are cooked, about 5-10 minutes.
  • Adjust seasoning as needed. Serve hot topped with chopped green onion.

Notes

For a richer flavor, consider adding a squeeze of lime or a dash of hot sauce before serving.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Thai
Keyword: Coconut, Vegetables