Coconut Curry Soup
Cooler weather calls for cozy soup recipes. I am both a coconut and curry lover, so this soup hits the spot! You can add as many vegetables as you like, and even add chicken or tofu for a more hearty meal. With limited oil, unsweetened, lite coconut milk, and a lot veggies, it’s a yummy, healthy meal that will leave you satiated.
Ingredients:
1 tbsp Coconut or Avocado Oil
½ medium Yellow Onion, finely diced
3 cloves Garlic, minced
1 tbsp Fresh Ginger, peeled and grated (ground ginger is okay)
225 grams (8 ounces) Broccoli (frozen is okay), chopped (optional)
2 tbsp Yellow Curry Powder
1 tsp Himalayan Pink Salt
½ tsp Red Pepper Flakes (optional)
6 Sweet Peppers, chopped
200 grams Carrots, peeled and chopped (frozen carrots are okay)
425 grams (15 ounces) Butternut Squash, roasted and diced (frozen is okay)
14 ounces Canned Unsweetened Lite Coconut Milk
24 ounces Vegetable Broth
2 tbsp Lime Juice
1 bunch Green Onion, chopped (for serving)
Instructions:
Heat oil in a large pot over medium-high heat.
Add onion and saute, stirring occasionally, until translucent, approximately 8 minutes.
Add garlic, ginger, broccoli (if using), curry powder, salt and red pepper flakes (if using).
Cook, stirring occasionally until very fragrant, approximately 5 minutes.
Add peppers, carrots and squash, cover and continue cooking, stirring occasionally until vegetables have softened, but are slightly al dente, approximately 5 to 8 minutes.
Pour in coconut milk, vegetable broth and lime juice. Cover and heat to a gentle boil, then reduce heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, approximately 5-10 minutes.
Taste the soup for flavor. Add more salt, lime juice and/or red pepper flakes to taste.
Serve, topped with fresh green onion garnish.
Notes:
You can add chicken or tofu to this recipe if you would like added protein.
Mushrooms are a great addition as well.