Vegetarian Red Curry Soup
Dive into a bowl of comforting and flavorful vegetarian red curry soup that’s packed with vibrant vegetables and rich, creamy coconut milk! This easy-to-make recipe features tender ingredients like carrots, zucchini, and baby spinach simmered in a fragrant blend of red curry paste, vegetable broth, and soy sauce, creating a harmonious balance of spice and sweetness. With a finishing touch of fresh lime juice and chopped cilantro, this soup is as refreshing as it is hearty. Ready in just 40 minutes and perfect for meal prep or weeknight dinners, this Thai-inspired recipe delivers bold, satisfying flavors while remaining completely plant-based. Serve it steaming hot for a wholesome and nourishing culinary experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, sliced
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 3 tablespoons red curry paste
- 4 cups vegetable broth
- 1 14-ounce can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 3 cups baby spinach
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 3 minutes, until it becomes translucent.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Add the sliced red bell pepper, carrots, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the red curry paste, and cook for 1 minute to bring out the flavors.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to blend and the vegetables to become tender.
Stir in the coconut milk, soy sauce, and brown sugar. Cook for another 5 minutes until heated through.
Add the baby spinach to the pot and stir until wilted.
Remove the pot from the heat and stir in the lime juice.
Season the soup with salt and black pepper to taste.
Serve the soup hot, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5733 mg | 249% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 81.7 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4013 mg | 85% | |
*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.
