Good Eats Indian Summer Soup
Savor the vibrant flavors of late summer with "Good Eats Indian Summer Soup," a comforting, plant-based dish that blends the essence of Indian spices with garden-fresh vegetables. This easy-to-make soup comes together in just under an hour, featuring aromatic ingredients like garlic, ginger, cumin, and turmeric, paired with juicy tomatoes, tender zucchini, crisp corn, and creamy coconut milk. A splash of lime juice and a sprinkle of fresh cilantro add the perfect zesty finish, making every bowl a balance of warmth and brightness. Naturally vegan and gluten-free, this recipe is perfect for a light lunch or dinner, capturing the best of seasonal produce in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper (optional)
- 3 cups Tomatoes, diced
- 1 cup Carrot, sliced
- 1.5 cups Zucchini, diced
- 1 cup Corn kernels (fresh or frozen)
- 5 cups Vegetable broth
- 1 cup Coconut milk
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Fresh lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, and cayenne pepper (if using). Cook for another 30 seconds to wake up the spices.
Stir in the diced tomatoes and cook for 5 minutes, allowing the tomatoes to soften and break down.
Add the carrot slices, diced zucchini, and corn kernels. Stir well to coat the vegetables in the spices.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes, until the vegetables are tender.
Stir in the coconut milk, fresh lime juice, salt, and black pepper. Simmer for an additional 5 minutes.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls, garnish with fresh cilantro, and serve warm.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5397 mg | 235% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 85.3 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 6515 mg | 139% | |
*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.
