Curried Vegetable Soup

Curried Vegetable Soup


  • 2 Tbsp. coconut or olive oil
  • ½ medium yellow onion, finely chopped
  • 6 baby sweet peppers, cored and chopped
  • 2 large carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh ginger, peeled and grated
  • ½ medium head cauliflower, chopped into florets
  • 2 Tbsp. yellow curry powder
  • 1 tsp. sea salt
  • ½ tsp. red pepper flakes
  • 1 can (14 oz.) light, reduced-fat coconut milk
  • 3 cups low sodium vegetable broth
  • 2 Tbsp. lime juice
  • 2 tsp. honey
  • 1 bunch green onion, chopped (for serving)


  1. Heat the oil in a large stock pot over medium-high heat. Add the yellow onion and sauté for about 8 minutes until translucent.
  2. Add the peppers and carrots and cook covered until the vegetables have softened but are still slightly firm, 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 honey. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, for another 5 to 10 minutes.
  5. Serve with fresh green onion.

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