Curried Vegetable Soup
Warm up with a comforting bowl of Curried Vegetable Soup, a vibrant blend of hearty vegetables, fragrant spices, and creamy coconut milk. Perfect for weeknight dinners or meal prep, this nutrient-packed soup features a mix of tender carrots, zucchini, red bell peppers, and potatoes simmered in a flavorful base of curry powder, cumin, and turmeric. Finished with a splash of coconut milk for silky richness and garnished with fresh cilantro and lime wedges for a zesty kick, this one-pot wonder is both satisfying and easy to make. Ready in under an hour, this vegan and gluten-free recipe is ideal for those seeking a wholesome, flavorful meal the whole family will love. Serve it up with crusty bread or enjoy it on its own for a cozy, nourishing delight!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 3 medium carrots, peeled and sliced
- 2 medium zucchini, diced
- 1 medium red bell pepper, diced
- 2 medium potatoes, peeled and cubed
- 1 cup frozen green peas
- 6 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, and turmeric. Stir well to coat the onion mixture with the spices.
Add the carrots, zucchini, red bell pepper, and potatoes to the pot. Stir the vegetables to combine with the spices and cook for 5 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Cover the pot and let the soup simmer for 20 minutes, or until all the vegetables are tender.
Stir in the frozen green peas and coconut milk. Season with salt and black pepper, then cook for an additional 5 minutes.
Taste the soup and adjust seasonings, if needed.
Remove the pot from the heat and garnish with freshly chopped cilantro, if desired.
Serve hot with lime wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 19.8 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
