Easy Coconut Curry Soup
Coconut curry soup is a Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth. It's creamy and savory with a hint of spice!
Servings 4 servings
Calories 491kcal
Ingredients
- 2 tablespoons olive oil
- ½ cup onion diced
- ½ cup carrot diced
- ½ cup celery diced
- 4 cloves garlic minced, 2 teaspoons
- 2 teaspoons ginger grated
- 1 teaspoon yellow curry powder
- ½ teaspoon red pepper flakes
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground cumin
- 14 ounces diced tomatoes 1 can
- 16 ounces chickpeas 1 can drained and rinsed
- 2 cups vegetable broth
- 14 ounces coconut milk 1 can full fat
Instructions
- In a large soup pot or dutch oven, add the olive oil and heat for 1 minute over medium heat. Then add the diced onion, celery and carrots and sauté for 4-5 minutes until the onions are translucent and the veggies are tender.2 tablespoons olive oil, ½ cup onion, ½ cup carrot, ½ cup celery
- Add in the minced garlic and ginger and cook for an additional minute until fragrant.4 cloves garlic, 2 teaspoons ginger
- Add the spices: curry powder, red pepper flakes, turmeric, coriander, salt, pepper, and and cumin and stir to coat the vegetables.1 teaspoon yellow curry powder, ½ teaspoon red pepper flakes, ½ teaspoon ground turmeric, ½ teaspoon ground coriander, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon ground cumin
- Next, pour in the diced tomatoes and drained chickpeas, stirring and scraping the bottom of the pot for free up any brown bits.14 ounces diced tomatoes, 16 ounces chickpeas
- Then add in the vegetable broth and coconut milk and stir to combine well.2 cups vegetable broth, 14 ounces coconut milk
- Bring to a boil and then reduce to medium-low and simmer or 10-15 minutes.
- Garnish with fresh cilantro if desired.
Notes
Store any leftover soup in an airtight container in the fridge for up to 3-4 days.
Freeze for up to 2 months. Add more protein like cooked chicken, shrimp or tofu. Use any favorite neutral cooking oil like canola, sunflower oil or grapeseed oil. I like to use the ginger paste that is found in tubes in the produce section of most grocery stores. But you can use fresh grated ginger if you'd like. Use light coconut milk if you prefer. Fresh minced garlic is best, but use jarred minced or 2 teaspoons of garlic powder if that's what you have. You can add more or less garlic to your taste preference. Yellow curry powder is lighter and milder in flavor and spice than red curry powder. You can use any you'd like but it may be a little stronger curry flavored. Leave out the red pepper flakes or add more if you'd like it even spicier.
Freeze for up to 2 months. Add more protein like cooked chicken, shrimp or tofu. Use any favorite neutral cooking oil like canola, sunflower oil or grapeseed oil. I like to use the ginger paste that is found in tubes in the produce section of most grocery stores. But you can use fresh grated ginger if you'd like. Use light coconut milk if you prefer. Fresh minced garlic is best, but use jarred minced or 2 teaspoons of garlic powder if that's what you have. You can add more or less garlic to your taste preference. Yellow curry powder is lighter and milder in flavor and spice than red curry powder. You can use any you'd like but it may be a little stronger curry flavored. Leave out the red pepper flakes or add more if you'd like it even spicier.
Nutrition
Serving: 1serving | Calories: 491kcal | Carbohydrates: 45g | Protein: 14g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 819mg | Potassium: 883mg | Fiber: 11g | Sugar: 11g | Vitamin A: 3204IU | Vitamin C: 16mg | Calcium: 130mg | Iron: 8mg
