Description
A quick and flavorful vegan coconut curry soup made in one pot.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 cup chickpeas, drained
- 1 cup spinach
- Salt to taste
Instructions
- Heat coconut oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté for 2 minutes.
- Add bell pepper and carrot. Cook for 3 minutes.
- Pour in coconut milk and vegetable broth. Stir well.
- Add curry powder and turmeric. Simmer for 10 minutes.
- Mix in chickpeas and spinach. Cook for 5 minutes.
- Season with salt. Serve hot.
Notes
- Adjust spice levels with more or less curry powder.
- Use full-fat coconut milk for creamier texture.
- Add tofu or lentils for extra protein.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg