Veggie Curry Soup
I love crisp fall air, layers and curling up with blankets. It also means its the perfect season for soup and spice! This soup gives you that curry flavor while still being light, spicy and slightly sweet, and the perfect thing to curl up with.
This week is WI it is in the 80s but as soon as it drops into the 60s or lower, this is going to be on repeat. I suggest some veggies but it is also the perfect soup to use up whatever you have in your fridge!
To start this recipe, place a sauce pan over medium-low heat with the coconut oil. Add in the sliced red onion and saute for 5 minutes. Add in the garlic and ginger and cook everything for another 5 minutes or until the onion is translucent and you can smell the garlic.
Then squeeze the lime juice into the sauce pan and scrape up anything that is at the bottom of the pan. Then add in the vegetable broth, coconut milk, sesame oil, curry powder, siracha, maple syrup, fresh parsley, salt and pepper. Cook covered for an hour over low heat for flavors to blend. As for the siracha, I say it can vary depending on your spice preference, I like spice so I probably add in closer to 4 but slowly add and taste to what you prefer.
Also, an option for this soup is to add in a pineapple core while you simmer the soup. I happened to cut up a fresh pineapple the day I made this and instead of throwing the core out, I added it to simmer in the soup and discarded it before I add in the vegetables. I t did add a subtle sweetness and tropical twist that I enjoyed but if you don’t have it, its ok!
Once you are ready to eat, add in the vegetables you have on hand or like and cook for 5 minutes over medium heat. Pour the soup into your bowls and top with your sesame seeds, cabbage, and extra siracha if you want…if you’re anything like me, you like spice to be when your nose begins to run. Either way, you will enjoy this soup and it’ll be perfect all fall and winter long!
WHAT YOU'LL NEED
- 2 tbs Grated Ginger
- 3 cloves Garlic
- 1 Red Onion
- 1 tbs Coconut Oil
- Juice of 1 Lime
- 2 cups Vegetable Broth
- 1.5 cups Light Coconut Milk
- 1 tsp Turmeric
- 1 tsp Sesame Oil
- 3 tbs Curry Powder
- 2-3 tbs Siracha
- 1 tbs Maple Syrup
- 2 tbs Cilantro or Parsley
- 1 tsp Salt
- 1 tsp Pepper
- 1 cup Broccoli Florets
- 2 cups Chopped Zucchini
- 1 cup Shredded Cabbage
- 1 cup Matchstick Carrots
STEP BY STEP
- Place a sauce pan over medium-low heat and add in coconut oil and sliced red onion. Sauté for 5 minutes or until translucent and add in grate ginger and minced garlic. Cook everything for another 5 minutes.
- Add in the fresh lime juice and deglaze the pan. Stir in vegetable broth. coconut milk, sesame oil, curry powder, turmeric, siracha, maple syrup, fresh chopped cilantro/parsley, salt and pepper. Cook covered for an hour over low heat for flavors to blend.
- Once dough comes together, take 1 tbs of dough, roll it into a ball and press flat with palms. Place cookies on a lined baking sheet and sprinkle sesame seeds over the top.
- When ready to eat, add in the broccoli florets, matchstick carrots, chopped zucchini, and shredded cabbage. Stir and cook for 5-10 minutes.
- Serve in bowls with extra parsley/cilantro and sesame seeds for garnish, extra siracha on the side!