Coconut Curry Soup

Cooler weather is on the horizon and so are warm nourishing soups. One of my go-to meals during the fall and winter season is coconut curry soup. My recipe has evolved into this easy-to-make, no-hassle dish that is quick to please everyone. Sometimes I serve it over brown rice or by itself. Below I’ve included some of the veggies I normally incorporate but you really can use whatever you like. There is no science here! Have fun with it! The more colorful the better!


Servings: 4


  • 1 can coconut milk
  • 1.5 cup vegetable broth (I like to use my homemade version but if I’m out I use organic veggie broth)
  • 1/2 inch fresh ginger, minced
  • 1/2 inch turmeric, minced (optional)
  • 2-4 garlic cloves, minced
  • 1 tbsp coconut oil
  • 1-2 tbsp red curry paste* (see note below)
  • 1 head broccoli, chopped
  • Large handful of spinach or kale (or both!)
  • 1 large carrot, chopped
  • 1 large orange or purple sweet potato, peeled and cubed
  • 1 white potato, peeled and cubed
  • Fresh basil (save for when soup in finished)
  • 1/2 lemon, juiced


  1. If you are serving over rice, go ahead and get that started. I use organic basmati or jasmine brown rice or organic white basmati rice.
  2. Heat coconut oil in large pot over medium heat.
  3. Add garlic and ginger, sauté for a few minutes.
  4. Add rest of veggies. Heat for 5 minutes, stirring.
  5. Add liquid ingredients, bring to boil, then lower to a simmer. Add in seasoning.
  6. Simmer for 45 minutes or until veggies are tender.
  7. Add basil and lemon juice.
  8. Serve and enjoy!

Possible Additions: Avocado, cilantro, parsley (once cooked), chickpeas, or cashews (while cooking)

*Note: If you don’t eat nightshades (which are in the red curry paste) or you don’t have it in your cabinet, you can use this mixture of spices instead.

2 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1 tsp ginger, 1/2 mustard powder, 1 tsp garam masala