Vegetarian Paya Soup

Nutriscore Rating: 71/100

Savor the rich, comforting essence of **Vegetarian Paya Soup**, a plant-based twist on the traditional hearty dish. Bursting with aromatic spices like cinnamon, cloves, and cumin, this soup builds layers of flavor with a fragrant base of sautéed onions, carrots, and celery. Coconut milk adds a velvety creaminess, while turmeric and red chili powder provide warmth and depth. Perfectly balanced with a touch of zesty lemon juice and garnished with fresh coriander, this soup makes for an irresistible bowl of comfort. Light but satisfying, it’s an excellent option for warming up on chilly evenings, offering a healthy, vegetarian-friendly alternative to its classic counterpart. Ready in just over an hour, this flavorful soup is easy to prepare and perfect for the whole family.

Recipe Information

• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 1 hr 5 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 tablespoons Vegetable oil
• 1 large, finely chopped Onion
• 2 teaspoons Ginger-garlic paste
• 1 large, diced Carrot
• 2 diced Celery stalks
• 2 pieces Bay leaves
• 1 inch Cinnamon stick
• 4 pieces Cloves
• 1 teaspoon Black peppercorns
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 cups Carrot soup base (e.g., pureed carrots)
• 5 cups Water
• 1 cup Coconut milk
• 2 teaspoons Salt
• 2 tablespoons, chopped Fresh coriander leaves
• 2 tablespoons Lemon juice

📝 Instructions

10 steps

1. Heat the vegetable oil in a large pot over medium heat.

2. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.

3. Stir in the ginger-garlic paste and sauté for another 2 minutes until fragrant.

4. Add the diced carrot and celery stalks, and cook for about 5 minutes, stirring occasionally.

5. Add the bay leaves, cinnamon stick, cloves, black peppercorns, cumin seeds, and fennel seeds, stirring to combine the spices with the vegetables.

6. Mix in the turmeric powder and red chili powder, and cook for an additional minute, allowing the spices to bloom.

7. Pour in the carrot soup base and water, bring to a boil, and then reduce the heat to simmer for 20 minutes.

8. Add the coconut milk and salt, stirring well, and let it simmer gently for another 10 minutes.

9. Remove the soup from heat, discard the bay leaves and cinnamon stick, and adjust the seasoning as needed.

10. Garnish with fresh coriander leaves and a squeeze of lemon juice before serving hot.

Nutrition Facts

1 serving (2767.6g)

Calories		768
% Daily Value*
Total Fat		31.5 g	40%
	Saturated Fat	5.1 g	26%
	Polyunsaturated Fat	16.8 g
Cholesterol		0 mg	0%
Sodium		5844 mg	254%
Total Carbohydrate		122.3 g	44%
	Dietary Fiber	33.4 g	119%
	Total Sugars	56.2 g
Protein		13.3 g	27%
Vitamin D		0.0 mcg	0%
Calcium		595 mg	46%
Iron		8.4 mg	47%
Potassium		3524 mg	75%

*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.

Source of Calories

Fat: 283 cal (34.3%%)

Protein: 53 cal (6.4%%)

Carbs: 489 cal (59.2%%)