How To Make Vegan Coconut Curry Soup Recipe
A flavorful and creamy soup made with coconut milk, spices, and vegetables.
Serves:
Ingredients
- 1 tbsp coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 can full-fat coconut milk
- 3 cups vegetable broth
- 2 carrots, peeled and diced
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- Salt, to taste
- Sliced scallions, for topping
- Cooked rice, for serving (optional)
Instructions
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Heat coconut oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.
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Add the curry powder, cumin, and turmeric to the pot and stir to coat the vegetables. Cook for 1-2 minutes until fragrant.
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Pour in the coconut milk and vegetable broth and stir to combine. Add the carrots, sweet potato, and red bell pepper to the pot.
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Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
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Stir in the frozen peas and cook for an additional 5 minutes. Season with salt to taste.
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To serve, ladle the soup into bowls and top with scallions. Serve with cooked rice, if desired.
Nutrition
- Calories : 299kcal
- Total Fat : 20g
- Saturated Fat : 16g
- Sodium : 832mg
- Total Carbohydrates : 28g
- Dietary Fiber : 6g
- Sugars : 9g
- Protein : 5g
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