Creamy Coconut Curry Soup
Dive into the exquisite flavors of this velvety coconut curry soup. It combines aromatic spices, fresh vegetables, and a blend of creamy coconut milk. The perfect balance of sweetness, heat, and tanginess will leave you craving more. A comforting bowl to warm your soul!
ingredients
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup carrots, diced
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
steps
- 1.
Heat coconut oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until fragrant and golden.
- 2.
Add the curry powder, turmeric, cumin, and paprika. Stir well for a minute.
- 3.
Incorporate the carrots, bell peppers, and zucchini. Sauté for 5 minutes.
- 4.
Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes, ensuring the vegetables are tender.
- 5.
Stir in the soy sauce, maple syrup, lime juice, salt, and pepper. Adjust seasonings to taste.
- 6.
Remove from heat and let it cool slightly. Blend the soup in batches until smooth.
- 7.
Return the soup to the pot and reheat gently.
- 8.
Serve hot with a sprinkle of fresh cilantro on top.
