COCONUT CURRY VEGETABLE SOUP
Hearty petite marmite with aromatic curry coconut milk broth. This easy vegan and paleo-friendly soup recipe comes together in only over half-hour .
Speaking of food , we’ve had some pretty epic bowls in the week . And we’ve been keeping it clean.
This soup recipe was inspired by a recent visit to the entire Foods soup bar. As soon as I attempted their coconut petite marmite , I knew I needed to re-create it reception . I changed it up a hair, but I used to be pretty satisfied with the result. If you’re one among those that loves curry such a lot you'll just drink it, this soup is for you!
In keeping with the straightforward and healthy theme we’ve got happening , this soup requires only one pot and a touch over half-hour of your time from start to end . Because we’re keeping things ultra simple, I used yellow flavorer within the soup, but if you favor using your own blend of spices instead of store-bought flavorer , please do be happy to travel that route!
INGREDIENTS :
- 2 tablespoons coconut oil or olive oil
- ½ medium yellow onion finely chopped
- 6 sweet baby peppers cored and chopped
- 2 large carrots peeled and chopped
- 1 teaspoon sea salt to taste
- ½ teaspoon red pepper flakes optional
- 1 14-ounce can full-fat coconut milk
- 3 cups vegetable broth see note
- 2 tablespoons lime juice
- 3 cloves garlic minced
- 1 tablespoon fresh ginger peeled and grated
- ½ medium head cauliflower chopped into florets
- 2 tablespoons yellow curry powder
- 2 teaspoons pure maple syrup see note
- 1 bunch green onion chopped (for serving)
INSTRUCTIONS :
- Heat the coconut oil in a large stock pot over medium-high heat. Add the yellow onion and saute, stirring occasionally, until translucent, about 8 minutes.
- Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
- Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cover, and cook, stirring occasionally for 5 minutes.
- Add the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
- Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.
