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Coconut Curry Vegetable Soup - dairy-free, gluten free, paleo, whole30 | TheRoastedRoot.net #recipe #dinner #paleo #vegan #vegetarian
Coconut Curry Vegetable Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 


Servings: 3 to 4 people
Author: Julia
Ingredients
  • 2 tablespoons coconut oil or olive oil
  • ½ medium yellow onion finely chopped
  • 6 sweet baby peppers cored and chopped
  • 2 large carrots peeled and chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • ½ medium head cauliflower chopped into florets
  • 2 tablespoons yellow curry powder
  • 1 teaspoon sea salt to taste
  • ½ teaspoon red pepper flakes optional
  • 1 14-ounce can full-fat coconut milk
  • 3 cups vegetable broth see note*
  • 2 tablespoons lime juice
  • 2 teaspoons pure maple syrup see note**
  • 1 bunch green onion chopped (for serving)
Instructions
  1. Heat the coconut oil in a large stock pot over medium-high heat. Add the yellow onion and saute, stirring occasionally, until translucent, about 8 minutes.
  2. Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
  3. Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cover, and cook, stirring occasionally for 5 minutes.
  4. Add the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
  5. Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.
Recipe Notes

*You can also use chicken broth

 

**Omit pure maple syrup to make this Whole30-compliant