Low Sodium Creamy Coconut Curry Soup
Indulge in the comforting flavors of this Low Sodium Creamy Coconut Curry Soup, a wholesome and aromatic meal that’s perfect for any occasion. Brimming with nutrient-packed vegetables like carrots, red bell peppers, and mushrooms, this vibrant soup combines the bold taste of curry powder, ground coriander, and cumin with the luscious creaminess of coconut milk. With a low sodium profile, it’s a healthier alternative that doesn’t skimp on flavor, enhanced with fresh ginger, lime juice, and a hint of heat from red chili flakes. Ready in just 45 minutes, this easy-to-make soup is a satisfying option for cozy dinners or meal prep, garnished with fresh cilantro for a fragrant finish.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 large, peeled and sliced Carrot
- 1 medium, diced Red bell pepper
- 1 cup, sliced Mushrooms
- 2 tablespoons Curry powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 4 cups Low sodium vegetable broth
- 1 can (13.5 oz) Unsweetened coconut milk
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt substitute or salt to taste
- 0.25 teaspoon Black pepper
- 0.25 cup, chopped Cilantro
- 0.5 teaspoon Red chili flakes
Instructions
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the carrots, red bell pepper, and mushrooms to the pot. Sauté the vegetables for about 5 minutes until they begin to soften.
Sprinkle the curry powder, ground coriander, and ground cumin over the vegetables. Stir well to coat everything evenly with the spices.
Pour in the low sodium vegetable broth, bringing the mixture to a simmer. Cook for about 10 minutes, allowing the flavors to meld and the vegetables to become tender.
Add the unsweetened coconut milk, stirring to combine. Simmer on low for an additional 5 minutes, letting the soup become creamy and rich.
Stir in the lime juice, and season with salt substitute or salt to taste, and the black pepper.
Remove the pot from heat and garnish with chopped cilantro and red chili flakes before serving.
Serve the soup hot, enjoying as a comforting and deliciously fragrant meal perfect for any time of the year.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5009 mg | 218% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 24.0 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 891 mg | 69% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2386 mg | 51% | |
*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.
