Creamy Coconut Curry Soup (Vegan)
This fragrant one-pot coconut curry soup is bursting with flavors and textures and is everything you wish for in a dinner recipe! Try this veggie-loaded dish soon.
Ingredients
- 1 tbsp coconut oil
- 1 small onion chopped
- 1 clove garlic minced
- 2 tbsp curry powder
- ½ tsp ginger powder
- 1 tbsp garam masala
- ½ tsp chili flakes
- ½ tsp salt
- 2 large potatoes cubed
- 3-4 cups vegetable broth
- 2 carrots chopped
- 1 small head cauliflower cut into florets
- 2 small bok choy quartered
- ½ lemon washed
- 1.5 cups coconut milk
- Fresh parsley to garnish
Instructions
- Place a large pot over medium heat and add the coconut oil. Once it has melted, add the onion. Cook, stirring frequently, for about 2 minutes, then add the garlic.
- Sauté for 2 more minutes, then add the spices: curry powder, ginger powder, garam masala, chili flakes, and salt.
- Stir often so that the spices don’t burn. Let everything cook for about 3-5 minutes so that it can develop deep flavors.
- Add the potatoes and a splash of vegetable broth. Add the lid and turn the heat to low.
- After about 7 minutes, add the carrots, cauliflower, and the remaining vegetable broth. Stir everything and bring the mixture to a boil. Once bubbling, turn down the heat and add the bok choy.
- Once the bok choy is soft, add the scrubbed lemon and a small handful of parsley. Turn off the heat and let the flavors soak for 5 minutes, then remove the lemon.
- Divide between bowls and garnish with more fresh parsley. Finish each bowl with as much coconut milk as wanted! Enjoy warm.
Notes
- You can add the coconut milk earlier during the cooking process to create a creamier soup.
- Use your favorite veggies for this dish! Find a list in the article.
- Any leftover soup can be stored for up to 4 days in the fridge.
Nutrition
Calories: 446kcal | Carbohydrates: 46g | Protein: 11.6g | Fat: 26.6g