Sugar-Free Creamy Coconut Curry Soup
Indulge in the vibrant flavors of this Sugar-Free Creamy Coconut Curry Soup—a wholesome, dairy-free delight that's as nourishing as it is satisfying. Made with aromatic spices like yellow curry powder and ground turmeric, combined with rich, full-fat coconut milk, this comforting soup strikes the perfect balance between creamy and flavorful. Packed with nutrient-dense vegetables like baby spinach, red bell pepper, and fresh ginger, it offers a burst of color and health benefits in every spoonful. Finished with a splash of tangy lime juice and a sprinkle of fresh coriander leaves, this quick-to-make recipe is perfect for busy weeknights or as an impressive starter for any meal. This sugar-free curry soup is gluten-free, vegan, and brimming with bold, exotic flavors that will transport your taste buds to a tropical paradise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, chopped onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 medium, sliced red bell pepper
- 2 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 13.5 ounces, full-fat coconut milk
- 3 cups vegetable broth
- 3 cups baby spinach
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped coriander leaves
Instructions
Heat the coconut oil in a large pot 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 sliced red bell pepper and cook for 2 more minutes.
Mix in the yellow curry powder and ground turmeric, stirring constantly for about 30 seconds to release the flavors.
Pour in the coconut milk and vegetable broth, stirring well to combine.
Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld together.
Add the baby spinach to the pot, cooking for about 2 minutes until wilted.
Stir in the lime juice, salt, and black pepper, adjusting seasoning to taste.
Remove from heat and ladle the soup into bowls.
Garnish each bowl with chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4211 mg | 183% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 49.8 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2488 mg | 53% | |
*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.
