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!
- 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
- 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.
- Heat coconut oil in large pot over medium heat.
- Add garlic and ginger, sauté for a few minutes.
- Add rest of veggies. Heat for 5 minutes, stirring.
- Add liquid ingredients, bring to boil, then lower to a simmer. Add in seasoning.
- Simmer for 45 minutes or until veggies are tender.
- Add basil and lemon juice.
- 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