Indian Coconut Soup
Immerse yourself in the comforting warmth of Indian Coconut Soup, a fragrant, velvety dish brimming with vibrant flavors and wholesome ingredients. This easy-to-make recipe combines creamy coconut milk with earthy spices like turmeric, cumin, and coriander for an authentic, aromatic experience. Balanced with tender carrots, fresh spinach, and a hint of zesty lime, every spoonful delivers a harmonious blend of spice and sweetness. Ready in just 40 minutes, this delightful soup is a perfect plant-based option, whether enjoyed on its own or served over fluffy basmati rice for added heartiness. Garnished with fresh cilantro, it’s a nourishing bowl of vegan bliss ideal for cozy evenings or special gatherings.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 4 cups vegetable broth
- 2 cups coconut milk (full-fat)
- 1 medium, thinly sliced carrot
- 2 cups baby spinach
- 1 tablespoon lime juice
- 1 teaspoon (or to taste) salt
- 2 tablespoons, chopped fresh cilantro
- 1 cup (for serving) optional cooked basmati rice
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger. Cook for another minute, stirring to prevent burning.
Add the ground turmeric, cumin, coriander powder, and red chili powder. Cook for 30 seconds to toast the spices.
Pour in the vegetable broth and bring it to a gentle simmer.
Add the sliced carrot and allow it to cook for 5 minutes, or until slightly tender.
Stir in the coconut milk and continue to simmer for another 10 minutes, allowing the flavors to meld together.
Add the baby spinach to the pot and cook for 2-3 minutes, just until wilted.
Stir in the lime juice and season with salt to taste.
Remove from heat and garnish with fresh cilantro.
Serve hot, optionally ladled over cooked basmati rice for a hearty meal.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 37.9 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3592 mg | 76% | |
*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.
