Creamy Coconut Curry Soup Recipe

This coconut curry soup is packed fully of healthy vegetables, and feels nice and light. It's incredibly versatile and can be tweaked to suit even the pickiest eaters. Serve this with a heaping bowl of rice, and some vegan naan, and you've got your tastebuds set up for a party.


We are sharing a beautiful curry to light the way! No meal is complete without soup so have your guests feeling spoiled with this light and creamy soup recipe, let us know what you think.



This curry is sure to add a pop of colour to y dinner, and it makes the meal a full 4-course ordeal to impress. Switch it up a little and throw your guest off by serving a non-traditional soup with funky new flavours. Trust me, they will love it!


This soup isn't spicy by any means, but if you want to kick it up a notch, grab your favourite hot pepper and toss it in while cooking! This will bring out the coconut flavour and have your guests wanting more!


Ingredients:

1 can full fat coconut milk

4 cups vegetable broth

1 onion, diced

2 cloves of garlic, minced

2 stalks of celery, diced

1 chunk of ginger, minced (I had about 1 tbsp)

3 large carrots, chopped

4 large potatoes, peeled and diced

1 1/2 cups peas - fresh or frozen

4 cups cooked chickpeas, about 2 standard-sized cans

1/2 tsp salt

1/4 tsp pepper

1 tsp curry powder

1 tsp turmeric

1 tsp garam masala

2 tbsp maple syrup

1/4 cup fresh basil, to serve


Directions:

Toss the onions, celery and garlic into a large pot on medium heat. Add about 1tbsp of broth, if needed, to reduce sticking. Stir for about 5 minutes or until the have begun to brown.

Pour in the coconut milk and the remaining broth into the pot, and bring to a boil. Once boiled, you'll want to add the spices and maple syrup into the broth mixture. Stir well and taste. Adjust flavour to your liking.

Add in the ginger, carrots, potatoes and peas, and let simmer until potatoes are cooked. Toss in the chickpeas.


Remove from heat and serve immediately. Top each bowl with a generous sprinkle of basil and fresh pepper.


*To make this dish it's own meal, serve over rice, and alongside some vegan naan bread.

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