This Spicy Vegetable Coconut Curry Soup is chock full of fresh veggies and vibrant colors that just make it absolutely mouthwatering.
I’ve dined out on Thai food often – and always thought it would be so hard to make at home. Nope, not at all. This most taxing part of this whole endeavor was the chopping of all the vegetables, but it will be so worth it, I promise.
Seriously? Why did I waste all this time curriless in my own home?! It’s a tragedy.
It’s simple, fresh, filling, smells DIVINE, and vegan! You know what that means? Healthy baby. The vegetables, the colors and the aromas in this dish range from butternut squash, cauliflower, broccoli, potatoes, carrot, fresh garlic, ginger, and more. I could honestly eat this soup for dinner every night. Every Night!
Make this Spicy Vegetable Coconut Curry Soup, taste it, devour it all, and make it again a thousand times because it’s going to be your new favorite cold-weather recipe.
The flavors are fresh, the colors are a feast in themselves and I think there is a new obsession beginning in my life.
Your soup is done and ready to be enjoyed with the tasty toppings. I love the crunch you get from the raw shaved red cabbage, pepitas. Add a lime wedge, hot sauce and a few pinches of chopped cilantro to complete this colorful soup.
The great thing about this soup if that you can substitute the veggies with your favorite veggies and add cooked protein on top as a great option too.
Spicy Vegetable Coconut Curry Soup
Ingredients
- 2 tablespoons coconut oil
- 1 butternut squash, about 2 pounds, diced
- 3 medium red potatoes, diced
- 1 medium onion, diced
- 1 tablespoon ginger
- 6 cloves garlic, minced
- 4 large carrots, peeled and diced
- ½ medium cauliflower
- 3 large broccoli crowns
- ½ medium romanesco, or more cauliflower
- 1 ½ teaspoon kosher salt, or more to taste
- 1 ½ teaspoons red curry paste, or more if you like spicier
- 3 tablespoons vegetable stock
- 13 ½ ounces coconut milk
- 1 teaspoon red pepper flakes, optional
- 1 large lime, juiced
- ¼ cup cilantro, roughly chopped plus more for garnish
- ½ cup red cabbage, finely shaved for serving
Instructions
- Peel and cube the butternut squash into ½-inch pieces. Add a few teaspoons of coconut oil into a heavy bottomed cast iron pot like this one. Place the squash and sauté on medium high heat until color turns golden brown on most sides. Turn down the heat.
- In a mixing bowl add in 3 tbsp Vegetable paste and 6 cups of hot water, mix until combined and add into the squash. Close the lid and let it simmer while you chop the other veggies.
- Wash the potatoes, cut into ½" cubes. Add into the squash and continue cooking.
- Peel and cut your sweet onion into ½" cubes. Add them to a pan with some coconut oil and sauté on medium heat until color starts turning golden brown. Make sure you move them around so they don't burn. Peel the ginger and garlic, chop very finely or grate them with a fine grater to save time. Add to the onions and sauté for a few minutes until you start smelling the aromas. Now add the curry paste and mix well. Add into the pot with squash and potatoes, mix well and close the lid.
- Now onto the carrots, If they are young carrots, you can just scrub off the skin and cut into ¼" rounds. If you get larger carrots, peel them and cut in half and then into half rounds. Use the same pan that you cooked the onions in and sauté with coconut oil on a medium high heat until golden brown. Add into the pot of other veggies and close the lid.
- Cut the cauliflower in half, cut the large stalk out and take it apart into smaller bite sized pieces. Do the same with the broccoli and Romanesco. Place all of these in the pot and simmer for about 10 minutes with the lid on.
- Add in the can of coconut milk, mix well, add the red pepper flakes. Taste for salt and add in accordingly. Squeeze in ½-1 lime and taste. Add more lime if needed.
Jenn
I love soup and this looks absolutely delicious! I can’t wait to try this recipe! Great post 🙂
Alina Kylyushyk
This type of soup has been on my radar for some time. I’ve always been afraid to make it and then totally hate it. My husband is kind of a picky eater. I was curious on your thoughts to describe the flavors for me. Thanks
lena
It’s definitely flavors of Asian cuisine, there is richness from the coconut and spiciness from the curry. Maybe ake a half batch and see what he thinks?
Sweet Somethings Blog
Love all the fresh veggies here! This sounds like the perfect meal for a chilly evening. And Better Than Bullion is my FAVORITE to cook with! I keep the chicken, beef, and vegetable ones in my fridge at all times.
lenaskitchen
Thank you so much darling. Im glad you like all the veggies in here. It’s my new favorite soup to make when it’s cold. I hope you give it a try.