Description
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
- Heat coconut oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté until softened.
- Stir in curry powder and cook for 1 minute.
- Pour in coconut milk and vegetable broth. Bring to a simmer.
- Add carrots and bell pepper. Cook for 10 minutes.
- Stir in spinach and lime juice. Cook for 2 more minutes.
- 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg