Pineapple Curry Soup
Indulge in the exotic, vibrant flavors of Pineapple Curry Soup, a must-try fusion of sweet, savory, and spicy elements. This creamy soup combines the tropical sweetness of pineapple with the bold kick of red curry paste, balanced by smooth coconut milk and zesty lime juice. Aromatic garlic, ginger, and turmeric add depth, while a touch of brown sugar and soy sauce brings harmony to the dish. Perfect as a comforting appetizer or a light main course, this one-pot recipe is ready in just 35 minutes, making it an easy, flavorful option for weeknight dinners. Garnished with fresh cilantro and optional red chili flakes for heat, this vegan pineapple curry soup is a unique twist on traditional Thai-inspired cuisine, sure to impress your taste buds and guests alike.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 2 cups pineapple chunks, fresh or canned (drained)
- 1 cup unsweetened coconut milk
- 3 cups vegetable broth
- 2 tablespoons lime juice
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 1 teaspoon turmeric powder
- 0.5 teaspoons red chili flakes (optional, for heat)
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat the coconut oil in a large saucepan or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the red curry paste and turmeric powder to the pot, stirring for 1 minute to release the flavors.
Stir in the pineapple chunks, ensuring they are well coated in the spices.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Lower the heat to a simmer and let it cook for 10 minutes, allowing the pineapple to soften and flavors to meld.
Using an immersion blender, carefully puree the soup until smooth, or transfer the mixture to a blender in small batches and blend until creamy.
Return the soup to the pot if blended separately, and stir in the coconut milk, lime juice, soy sauce, and brown sugar.
Simmer the soup for another 5 minutes, tasting and adjusting seasoning with salt, pepper, and red chili flakes as desired.
Ladle the soup into bowls and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 20.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 649 mg | 14% | |
*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.
