Coconut Curry Soup
A creamy soup built on coconut milk, curry spices, and vegetable or seafood swaps. Simmered until flavors meld, served hot in bowls.
Ingredients
Method
Peel, seed, and dice the sweet potato and bell pepper into 1-inch pieces. Chop spinach. Mince garlic and ginger. Juice the lime.
Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
Stir in minced garlic and ginger; cook for 1 minute until fragrant.
Sprinkle curry powder over the aromatics and stir for 30 seconds to toast the spices.
Pour in the canned coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
Add sweet potato and bell pepper. Simmer for 12–15 minutes until the vegetables are tender.
If using salmon (or other protein), add it to the pot and simmer for 4–5 minutes until just cooked through; if using tofu or chickpeas, add them in step 6 and warm through.
Stir in the fresh spinach and cook for 1–2 minutes until wilted.
Remove from heat and squeeze in lime juice. Taste and adjust salt as needed.
Ladle into bowls and garnish with fresh cilantro if desired. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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