Description
Coconut Curry Vegetable Soup is a comforting and flavorful dish that combines creamy coconut milk with fragrant spices, creating a warm, inviting meal perfect for any occasion. This easy-to-make soup is not only delicious but also versatile, allowing you to use your favorite seasonal vegetables. Whether you’re enjoying it on a chilly evening or serving it at a dinner party, every spoonful serves up warmth and nostalgia.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 2 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 3 cups mixed vegetables (bell peppers, carrots, zucchini)
- 2 tbsp curry powder
- 2 tbsp fresh lime juice
- ¼ cup cilantro, chopped
Instructions
- Chop vegetables into bite-sized pieces, grate ginger, and mince garlic.
- In a large pot over medium heat, add oil and sauté garlic and ginger until fragrant (about 2 minutes).
- Stir in mixed vegetables and curry powder; cook for an additional 3-4 minutes.
- Slowly add coconut milk and vegetable broth; stir until combined.
- Bring to a gentle simmer over medium-low heat for about 20 minutes until veggies are tender.
- Remove from heat; stir in lime juice and cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 264
- Sugar: 2g
- Sodium: 435mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg