Imagine a bowl of rich, flavorful soup that warms your soul with every spoonful. Creamy Coconut Curry Soup is just that—a comforting dish packed with aromatic spices, creamy coconut milk, and nutritious vegetables. Whether you’re looking for a hearty lunch or a light dinner, this soup is as satisfying as it is delicious. It’s naturally vegan, gluten-free, and loaded with flavor, making it a perfect choice for almost any diet.
Let’s dive into the recipe, but don’t forget to scroll through for tips, substitutions, and serving suggestions!
Why You’ll Love This Recipe
- Rich and Comforting: The creamy coconut milk paired with bold curry spices creates an irresistible depth of flavor.
- Quick and Easy: This soup comes together in under 30 minutes, making it perfect for busy weeknights.
- Versatile and Customizable: Add your favorite veggies, tofu, or chicken to make it your own.
- Naturally Vegan and Gluten-Free: A wholesome choice that fits many dietary needs without compromising taste.
- Perfect for Meal Prep: Make a big batch and enjoy it throughout the week—it tastes even better the next day!
Ingredients for Creamy Coconut Curry Soup
For the Soup:
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (400 ml) coconut milk
- 4 cups vegetable broth
- 2 medium carrots, thinly sliced
- 1 red bell pepper, diced
- 1 cup diced butternut squash
- 1 cup broccoli florets
- 1 cup cooked chickpeas (optional for added protein)
- Juice of 1 lime
- Salt and pepper to taste
For Garnish:
- Fresh cilantro leaves
- Lime wedges
- Red chili flakes (optional)
How to make Creamy Coconut Curry Soup
Step 1: Sauté Aromatics
- In a large pot, heat coconut oil over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, grated ginger, red curry paste, turmeric, and cumin. Cook for 2 minutes until fragrant.
Step 2: Add Liquid and Vegetables
- Pour in coconut milk and vegetable broth, stirring to combine.
- Add carrots, red bell pepper, and butternut squash. Bring to a simmer and cook for 10 minutes.
Step 3: Add Final Ingredients
- Toss in broccoli florets and chickpeas (if using). Simmer for an additional 5-7 minutes until vegetables are tender.
- Stir in lime juice and season with salt and pepper to taste.
Step 4: Serve and Garnish
- Ladle the soup into bowls.
- Garnish with fresh cilantro leaves, lime wedges, and a sprinkle of red chili flakes for extra heat.
Tips
- Spice Level: Adjust the amount of red curry paste and chili flakes based on your spice preference.
- Protein Options: For added protein, use cooked tofu, chicken, or shrimp instead of chickpeas.
- Storage: This soup stores well in the fridge for up to 4 days or in the freezer for up to 3 months.
Serving Suggestions
- Pair with crusty bread or steamed rice for a complete meal.
- Serve as a starter for a larger dinner with Asian-inspired dishes.
Creamy Coconut Curry Soup is more than just a meal—it’s an experience of bold flavors and nourishing ingredients. Its versatility makes it a go-to recipe for meal prep, weeknight dinners, or even special occasions. So, grab your pot, and let’s bring some warmth to your table!
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Creamy Coconut Curry Soup
Ingredients
- 1 tbsp coconut oil
- 1 piece medium onion, diced
- 3 cloves garlic minced
- 1 tbsp grated fresh ginger
- 1 tbsp red curry paste
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 1 can (400 ml) coconut milk
- 4 cups vegetable broth
- 2 pieces medium carrots, thinly sliced
- 1 red bell pepper, diced
- 1 cup diced butternut squash
- 1 cup broccoli florets
- 1 cup cooked chickpeas (optional for added protein)
- 1 Juice of 1 lime
- 1 Salt and pepper to taste
- 1 Fresh cilantro leaves
- 2 Lime wedges
Instructions
- In a large pot, heat coconut oil over medium heat.Add diced onion and sauté until translucent, about 5 minutes.Stir in minced garlic, grated ginger, red curry paste, turmeric, and cumin. Cook for 2 minutes until fragrant.
- Pour in coconut milk and vegetable broth, stirring to combine.Add carrots, red bell pepper, and butternut squash. Bring to a simmer and cook for 10 minutes.
- Toss in broccoli florets and chickpeas (if using). Simmer for an additional 5-7 minutes until vegetables are tender.Stir in lime juice and season with salt and pepper to taste.
- Ladle the soup into bowls.Garnish with fresh cilantro leaves, lime wedges, and a sprinkle of red chili flakes for extra heat.
