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–+ servings
Coconut Curry Vegetable Soup

Creamy Coconut Curry Vegetable Soup That Warms Your Soul

Coconut Curry Vegetable Soup is a comforting dish filled with nutritious ingredients, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 tablespoons Canola Oil Substitute with vegetable oil or coconut oil for a richer taste.
  • 2 stalks Celery Can be omitted if unavailable.
  • 2 medium Carrots Substitute with parsnips for a different flavor.
  • 6 cloves Garlic Use garlic powder in a pinch.
  • 1 tablespoon Fresh Ginger Replace with ground ginger, use less (~1 teaspoon).
For the Soup Base
  • 2 teaspoons Curry Powder Adjust for spice preference.
  • 1/2 teaspoon Ground Turmeric Omit if unavailable.
  • 1 can/14.5 ounces Vegetable Broth Homemade broth gives a fresher taste.
  • 1 can/13.66 ounces Light Coconut Milk Full-fat coconut milk can enhance richness.
  • 1 medium Potato Chopped, sweet potatoes are a great alternative.
To Finish
  • 1/2 teaspoon Salt Adjust measured salt to taste.
  • 1 package/8.8 ounces Ready-to-Serve Brown Rice Quinoa can be a great substitute.
  • Lime Wedges Optional garnish to enhance flavor with acidity.

Equipment

  • large saucepan

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of canola oil in a large saucepan over medium heat for 1-2 minutes until shimmering.
  2. Add chopped celery and diced carrots to the hot oil, sauté for 6-8 minutes until tender and light golden.
  3. Mix in minced garlic, fresh ginger, curry powder, and ground turmeric, stirring for an additional minute.
  4. Pour in vegetable broth and coconut milk, add chopped potato and salt, bring to a gentle boil.
  5. Reduce heat to low and let the soup simmer uncovered for 10-15 minutes until potatoes are fork-tender.
  6. Prepare ready-to-serve brown rice according to package directions while soup simmers.
  7. Stir the cooked rice into the soup, adjust seasoning as needed, and serve warm, garnished with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 8gFat: 12gSaturated Fat: 5gSodium: 700mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Sauté garlic and ginger quickly to avoid bitterness. Adjust seasoning at the end. For a thicker soup, blend a portion before adding rice. Experiment with different veggies based on preferences.

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