Description

A quick and comforting vegan coconut curry soup made in one pot, featuring creamy coconut milk, fragrant spices, and colorful vegetables for a nourishing 30-minute meal.

Ingredients

1 tablespoon coconut oil

1 onion, diced

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 carrot, sliced

1 (14 oz) can coconut milk

2 cups vegetable broth

2 tablespoons curry powder

1 teaspoon turmeric

1 cup cooked chickpeas, drained and rinsed

1 cup fresh spinach

Salt, to taste

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Instructions

Heat the coconut oil in a large pot over medium heat.
Add the diced onion, garlic, and grated ginger and sauté until fragrant and softened.
Stir in the sliced bell pepper and carrot and cook for 3–4 minutes until slightly tender.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the curry powder and turmeric and bring the soup to a gentle simmer.
Simmer for about 10 minutes so the flavors develop.
Stir in the chickpeas and spinach and cook until the spinach wilts.
Season with salt to taste and serve hot.

Notes

Full-fat coconut milk gives the creamiest texture.

Add chili flakes or chili paste for extra heat.

Other vegetables like zucchini or sweet potatoes work well.

Mash some chickpeas to naturally thicken the soup.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: One Pot
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 520mg
Fat: 22g
Saturated Fat: 18g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg