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Golden Coconut Curry Soup

This vibrant Golden Coconut Curry Soup combines the warmth of spices with the creamy goodness of coconut milk, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: Asian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 cups sweet potatoes, peeled and diced
  • 1 cup carrots, sliced
  • 1 medium bell pepper, chopped
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Optional: Lime wedges for a zesty kick

Method
 

Preparation
  1. In a large pot, heat the coconut oil over medium heat.
  2. Add the diced onion and sauté until translucent (about 5 minutes).
  3. Stir in the garlic and ginger; let it simmer for another minute.
Cooking
  1. Add the curry powder and turmeric. Stir for about 30 seconds to toast the spices.
  2. Pour in the coconut milk and vegetable broth, bringing it to a gentle boil.
  3. Toss in the sweet potatoes, carrots, and bell pepper. Let it simmer for about 15-20 minutes or until sweet potatoes are tender.
  4. Season with salt and pepper to your liking, and squeeze a bit of lime juice into your soup.
  5. Ladle into bowls, topping with fresh cilantro.

Notes

A splash of lime enhances the flavor. For protein, add cooked chickpeas or shredded rotisserie chicken. Leftovers can be stored in the fridge for 3-4 days.