Creamy Coconut Curry Soup
Discover the recipe for Creamy Coconut Curry Soup—a delicious blend of warming spices, creamy coconut milk, and vibrant vegetables. Perfect for cozy dinners and healthy meal prep.
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.