Best 2 Coconut Curry Vegetable Soup Recipes

Indulge in a symphony of flavors with our tantalizing collection of coconut curry vegetable soup recipes. Embark on a culinary journey that will transport your taste buds to a tropical paradise. Savor the creamy embrace of coconut milk, the aromatic warmth of curry spices, and the vibrant medley of fresh vegetables. From classic Thai curries to unique fusion creations, our recipes cater to every palate. Whether you seek a quick and easy weeknight meal or a show-stopping dish for a special occasion, we have the perfect recipe for you. Get ready to tantalize your senses with this exquisite selection of coconut curry vegetable soups.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.
Use Fresh Vegetables: Fresh vegetables will give your soup the best flavor. If you can, buy them from a local farmer's market or organic grocery store.
Don't Overcook the Vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender-crisp.
Use a Good Quality Coconut Milk: Not all coconut milk is created equal. Look for a brand that is unsweetened and has a high fat content. This will give your soup a rich and creamy flavor.
Season to Taste: Don't be afraid to adjust the seasonings in the soup to your liking. Add more curry powder, salt, or pepper if you want a more flavorful soup.

Conclusion:

Coconut curry vegetable soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its creamy texture, flavorful broth, and tender vegetables, this soup is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy meal, give this coconut curry vegetable soup a try. You won't be disappointed!