Hearty vegetable soup with aromatic curry coconut milk broth. This easy vegan and paleo-friendly soup recipe comes together in just over 30 minutes.
I told myself I wasn’t going to speak of the weather in this post since it’s all I’ve gabbed about all week, but so help me jujubes, it’s all I want to talk about. Snow is my spirit animal, so you can imagine how psyched I am that our higher elevations are reporting over 10 feet of fresh! This translates to endless hours of playtime in the back country, and is a much-needed change up from the last several years.
The mountain passes have been closed, then open, then closed. We’ve had avalanches, we’ve had mudslides, we’ve had high wind, low vis, icy knock-you-on-your-booty icy parking lot conditions, and the one thing on my mind is the pristine powder nest in the back country. Plus, the après-ski beer + pile of comfort food after a long day in the fluff is what fantasies are made of.
Speaking of comfort food, we’ve had some pretty epic bowls this week. AND we’ve been keeping it clean. Between the Rustic Minestrone Soup from Monday, the Crock Pot Boozy Bison and Sweet Potato Chili from Wednesday, and now this hearty vegetable coconut curry apparatus, we have some solid meals to keep our weeknights simple yet healthful. This soup recipe was inspired by a recent visit to the Whole Foods soup bar. As soon as I tried their coconut vegetable soup, I knew I needed to re-create it at home. I changed it up a hair, but I was pretty satisfied with the result. If you’re one of those who loves curry so much you could just drink it, this soup is for you!
In keeping with the simple and healthy theme we’ve got going on, this soup requires just one pot and a little over 30 minutes of time from start to finish. Because we’re keeping things ultra simple, I used yellow curry powder in the soup, but if you prefer using your own blend of spices rather than store-bought curry powder, please do feel free to go that route! I do recommend using a quality store-bought curry powder to ensure you achieve authentic, delicious flavor.
Adaptations? Here are some ideas:
- To keep this soup mild, simply omit the red pepper flakes. The baby peppers are sweet and mild, so no need to shy away. If you’re looking to ramp up the spice level, you can add more red pepper flakes, and/or a red thai chili.
- This soup can easily be adapted using any of your favorite seasonal vegetables. Try green beans, tomato, bok choy, fennel, lemongrass,
- Add potato, rice, quinoa, and/or garbanzo beans to make the soup more substantial.
- For a well-rounded carnivorous meal, add 1 chopped chicken breast just before bringing the whole soup to a boil (the chicken should cook in 8 to 10 minutes).
- Fresh turmeric is a great addition to bring a detox element to this soup. Add a small amount to start!
- Add more coconut milk and less broth for a thicker chowder-like soup.
For maximum flavor, I recommend making this soup ahead of time and letting it sit overnight to allow the flavors to infuse. The longer you wait, the more flavorful the soup will be!
Get that weekend!