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Coconut Curry Soup

Coconut Curry Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 3 tbsp red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups vegetable broth
  • 1 medium sweet potato, peeled and diced into ½-inch cubes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 oz fresh baby spinach
  • 1 tbsp fresh lime juice
  • Salt, to taste
  • For serving: chopped cilantro, lime wedges, optional chili oil

Method
 

  1. Heat coconut oil in a large pot over medium heat. Sauté onion 5 minutes until soft, then add garlic and ginger and cook 30 seconds until fragrant.
  2. Stir in red curry paste and cook 1 minute, mashing it a little, until darkened and aromatic.
  3. Pour in coconut milk and vegetable broth, scraping up any bits. Add sweet potato and chickpeas. Bring to a gentle boil, then reduce heat and simmer 15 minutes until sweet potato is fork-tender. Season with salt.
  4. Stir in spinach and cook 2 minutes until wilted. Remove from heat and stir in lime juice.
  5. Ladle into bowls and top with cilantro, a lime wedge, and chili oil if using. Serve hot.

Notes

This soup is at its best when the sweet potato is just tender, not mushy. If you plan to eat it over a couple of days, you can add the spinach fresh to each portion when reheating so it stays bright.