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30-Minute Vegan Coconut Curry Soup That’s Irresistibly Creamy

Vegan coconut curry soup
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A rich and creamy vegan coconut curry soup packed with flavor.

Ingredients

Scale
  • 1 tbsp coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 carrots, sliced
  • 1 bell pepper, diced
  • 1 cup spinach
  • 1 lime, juiced
  • Salt to taste

Instructions

  1. Heat coconut oil in a pot over medium heat.
  2. Add onion, garlic, and ginger. Sauté until softened.
  3. Stir in curry powder and cook for 1 minute.
  4. Pour in coconut milk and vegetable broth. Bring to a simmer.
  5. Add carrots and bell pepper. Cook for 10 minutes.
  6. Stir in spinach and lime juice. Cook for 2 more minutes.
  7. Season with salt and serve.

Notes

  • Adjust curry powder to your spice preference.
  • Add tofu or chickpeas for extra protein.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://brunchnest.com/vegan-coconut-curry-soup-recipe/