Vegan Coconut Curry Soup
A flavorful and nutritious Thai-inspired soup combining creamy coconut milk with aromatic spices and hearty vegetables like butternut squash and carrots. This vegan and gluten-free dish is both satisfying and easy to prepare in just 30 minutes.
Equipment
- Dutch oven or large pot
- Knife
- Cutting Board
- Measuring spoons
- Measuring cup
- Blender or Immersion Blender
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1/2 onion roughly chopped
- 5 cloves garlic chopped
- 1 inch piece of ginger chopped
- 2 tablespoons red curry paste
- 1 tablespoon turmeric
- 1 teaspoon salt
- 2 tablespoons coconut sugar
- 1 large sweet potato cubed
- 4 carrots cubed
- 2 14-ounce cans coconut milk
- 2 cups vegetable broth
- 1 lime juiced
- Optional toppings tofu, cabbage, mushrooms, cilantro, mint, lime
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat. Add chopped onion, garlic, and ginger. Cook until softened and fragrant, about 4 minutes.
- Stir in red curry paste, turmeric, salt, and coconut sugar. Cook for an additional 2 minutes, mixing well.
- Add cubed sweet potatoes, carrots, vegetable broth, and coconut milk to the pot. Stir to combine, then bring to a simmer.
- Cook until sweet potatoes and carrots are tender, about 15 minutes. Stir occasionally and scrape the bottom of the pan.
- Allow the soup to cool slightly before blending. Using a blender or immersion blender, puree the soup until smooth and creamy.
- Stir in lime juice. Adjust seasoning with additional salt if needed.
- Serve hot, garnished with optional toppings such as tofu, cabbage, mushrooms, cilantro, mint, or lime slices.
Notes
For added spice, increase the amount of red curry paste or add red pepper flakes or cayenne pepper during cooking. This soup pairs well with crusty bread or a fresh salad.
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 12gSodium: 800mgFiber: 7gSugar: 9g
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