Best 2 Coconut Curry Vegetable Soup Recipes

In a world of diverse culinary experiences, the aroma of coconut curry vegetable soup stands out as an embodiment of rich flavors and wholesome ingredients. This delectable soup, infused with the sweet creaminess of coconut milk and the warmth of aromatic curry spices, offers a sensory journey that captivates the palate. Whether you're a seasoned cook or new to the art of home cooking, this comprehensive guide will take you through the steps necessary to create an exquisite coconut curry vegetable soup, bursting with vibrant colors, tantalizing textures, and a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

COCONUT CURRY VEGETABLE SOUP

Coconut Curry Vegetable Soup image

I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
6 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) light coconut milk
1 medium potato (about 8 ounces), peeled and chopped
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
Lime wedges, optional

Steps:

In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.

Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

LENTIL VEGETABLE COCONUT CURRY SOUP

Lentil Vegetable Coconut Curry Soup image

Indian-style seasoning, lentils and a healthy array of veggies combined with a sweet tomato and coconut milk broth. Thanks to my friends at the potluck who requested the recipe. :)

Provided by Lindsaybean

Categories Lentil

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 26

Ingredients

2 tablespoons coconut oil
6 garlic cloves, minced
1 onion, diced
3 carrots, sliced
3 celery ribs, sliced
1 head cauliflower, chopped into small pieces
1 potato, diced into 1/2 inch cubes
1 bunch kale, chopped into small pieces
2 tablespoons curry powder
1 tablespoon garam masala
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon coriander
2 teaspoons chili powder, hot
3 cups red lentils, rinsed
8 cups water
3 tablespoons vegetable bouillon
3 tablespoons tomato paste
diced tomato
1 (16 ounce) can coconut milk
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon celery powder
1 tablespoon salt
1/2 teaspoon pepper
lime wedges or lemon wedge, to garnish

Steps:

Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
Add garlic and saute for 1 min, stirring.
Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
Serve with lemon or lime wedges to squeeze into the soup.

Tips:

Use fresh vegetables: Fresh vegetables will give your soup the best flavor and texture.
Don't be afraid to experiment with different vegetables: This recipe is very versatile, so feel free to add or remove vegetables as you like.
Use a good quality curry paste: The curry paste is what gives this soup its flavor, so it's important to use a good quality one. Look for a paste that is made with fresh ingredients and has a deep, rich flavor.
Don't overcook the vegetables: The vegetables should be cooked until they are tender, but still have a little bit of crunch.
Serve the soup with rice or naan: This soup is traditionally served with rice or naan bread, but you can also serve it with quinoa or another whole grain.

Conclusion:

This coconut curry vegetable soup is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. It's also a great way to use up leftover vegetables. So next time you're looking for a flavorful and satisfying soup, give this recipe a try.