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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 quick and nourishing 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 head cauliflower (chopped into florets)
  • 2 Tbsp yellow curry powder
  • 1 tsp sea salt (to taste)
  • ½ tsp red pepper flakes (optional)
  • 14 oz full-fat coconut milk
  • 3 cups vegetable broth
  • 2 Tbsp lime juice
  • 2 tsp pure maple syrup (see note***)
  • 1 bunch green onion (chopped for serving)

Instructions 

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

Notes

Feel free to add more red pepper flakes for extra heat or adjust salt to taste.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Thai
Keyword: Coconut, Vegetarian