Heart-Healthy Creamy Coconut Curry Soup
Indulge in the nourishing flavors of this Heart-Healthy Creamy Coconut Curry Soup, a vibrant and wholesome meal that champions fresh vegetables and bold Thai-inspired spices. Packed with nutrient-rich ingredients like baby spinach, zucchini, and chickpeas, this soup is simmered to perfection in a fragrant blend of ginger, garlic, and red curry paste, all tied together with creamy, light coconut milk. The addition of lime juice and cilantro provides a zesty, refreshing finish, while every spoonful promotes wellness without sacrificing flavor. Ready in just 40 minutes and perfect for meal prep, this delicious soup is ideal for a cozy dinner or a satisfying lunch. Perfectly balanced and full of heart-healthy goodness, it's a must-try for busy weeknights.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 medium (chopped) yellow onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) fresh ginger
- 2 medium (sliced) carrots
- 1 medium (chopped) red bell pepper
- 1 medium (sliced) zucchini
- 2 tablespoons Thai red curry paste
- 4 cups low-sodium vegetable broth
- 1 13.5-ounce can (light) coconut milk
- 1 cup cooked chickpeas
- 2 cups baby spinach leaves
- 1 medium (juice and zest) lime
- 0.5 cup (chopped) fresh cilantro
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the sliced carrots, chopped red bell pepper, and sliced zucchini to the pot. Cook while stirring occasionally, for about 5 minutes until the vegetables start to soften.
Mix in the Thai red curry paste, ensuring it coats the vegetables evenly.
Pour the vegetable broth into the pot and bring the mixture to a simmer.
Once simmering, add the light coconut milk and chickpeas. Stir well to combine.
Allow the soup to continue simmering for 10 minutes for the flavors to meld together.
Stir in the baby spinach, allowing it to wilt into the soup.
Season with lime juice, lime zest, sea salt, and black pepper. Adjust seasoning to taste if necessary.
Garnish the soup with fresh cilantro before serving.
Serve hot and enjoy the heart-healthy goodness.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4550 mg | 198% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 71.7 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3438 mg | 73% | |
*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.
