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

Ingredients:

• 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

Directions:

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

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