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–+ servings
Main Course | Soup

Thai Coconut Curry Soup

This vegan coconut curry soup recipe is simply the best! This soup is flavorful, nutritious, and easy to make in just 30 minutes.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield4 servings

INGREDIENTS

  • 2 tbsp olive oil
  • 1/2 onion (rough chopped)
  • 5 cloves garlic (chopped)
  • 1 " ginger (chopped)
  • 2 tbsp red curry paste
  • 1 tbsp turmeric
  • 1 tsp salt
  • 2 tbsp coconut sugar
  • 1 large sweet potato (cubed)
  • 4 carrots (cubed)
  • 2 14- ounce cans coconut milk
  • 2 c vegetable broth
  • optional toppings: tofu (cabbage, mushroom, lime, cilantro, mint, lime)

INSTRUCTIONS

  • Heat the olive oil in a dutch oven over medium heat.
  • Add the onion, garlic, and ginger to the pot. Cook until soft, fragrant, and the onion just starts to brown, about 4 minutes.
  • Add in the red curry paste and seasonings. Cook for 2 more minutes.
  • Now add the sweet potatoes, carrots, vegetable broth, and coconut milk. Stir and bring to a simmer. Cook the sweet potatoes and carrots until soft, about 15 minutes. Be sure to stir and scrape the bottom of the pan.
  • Allow soup to cool slightly before transferring to a blender (or, if you have an immersion blender, even better)! Blend the soup until it is smooth and creamy.
  • Top with tofu or extra veggies!