Keto Creamy Coconut Curry Soup
Warm, comforting, and packed with bold flavors, this Keto Creamy Coconut Curry Soup is a one-pot wonder perfect for low-carb enthusiasts and curry lovers alike. Loaded with vibrant veggies like red bell pepper, zucchini, and mushrooms, this soup delivers a medley of textures while staying light and keto-friendly. Aromatic garlic, ginger, curry powder, and turmeric create a fragrant base for the rich coconut milk and tangy lime juice, making every spoonful a delightful balance of creamy, spicy, and zesty. Quick to prepare in under 45 minutes, this recipe is perfect for busy weeknights but impressive enough for guests. Garnished with fresh cilantro, it’s not just a meal—it’s an experience. Serve it as a satisfying starter or a hearty main course, and enjoy the nourishing, guilt-free comfort of this low-carb, dairy-free, and vegan-friendly dish.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 200 grams mushrooms, sliced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup fresh cilantro, chopped
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the red bell pepper, zucchini, and mushrooms to the pot, and sauté for about 5 minutes until the vegetables start to soften.
Sprinkle the curry powder and turmeric over the vegetables and stir well to coat everything evenly.
Pour in the vegetable broth, increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes.
Stir in the coconut milk and lime juice, and season with salt and pepper. Cook for an additional 5 minutes to allow all the flavors to meld together.
Taste and adjust the seasoning if necessary.
Remove the pot from the heat and garnish with fresh chopped cilantro before serving.
Serve hot and enjoy your Keto Creamy Coconut Curry Soup!
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8763 mg | 381% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 42.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 297 mg | 23% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4198 mg | 89% | |
*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.
