Dreamy Coconut Curry Soup

About this recipe

Indulge in a creamy, flavorful soup that blends rich coconut milk with aromatic curry spices and vibrant vegetables. Perfect for a cozy evening or a quick weeknight meal, this dairy-free delight is both comforting and delicious.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 2 cups mixed vegetables (carrots, bell peppers, zucchini), chopped
• 1 cup cooked chickpeas
• 1 tablespoon lime juice
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Directions

1. 1

   Heat coconut oil in a large pot over medium heat.

2. 2

   Add chopped onion; sauté until softened, about 5 minutes.

3. 3

   Stir in garlic, ginger, curry powder, cumin, coriander, and cayenne; cook until fragrant, 1-2 minutes.

4. 4

   Pour in vegetable broth and coconut milk; add mixed vegetables and chickpeas.

5. 5

   Bring to a boil, then reduce heat to simmer for 15-20 minutes until vegetables are tender.

6. 6

   Stir in lime juice, season with salt and pepper.

7. 7

   Serve hot, garnished with fresh cilantro.