Coconut Curry Vegetable Soup combines all the GOOD things - a coconut curry base with chickpeas, diced sweet potatoes, mushrooms and baby spinach. This soup is comforting, with interesting flavors, and is super healthy too!
Cuisine: American, Indian
Keyword: coconut curry vegetable soup, curry soup
Servings: 51.5 cup servings
Author: Sue Ringsdorf
2Tablespoonsginger - minced
3oz.Thai red curry paste
13.5oz.full-fat coconut milk- 1 can
2-3cupslower sodium chicken broth
15oz.fire-roasted diced tomatoes
kosher salt and freshly ground black pepper- to taste
1largesweet potato- peeled and diced
1mediumrusset potato- peeled and diced
pinch of red pepper flakes- to taste
In a medium stock pot, heat olive oil over medium-high heat. Add the ginger and garlic and stir constantly for one minute. Then add the curry paste, coconut milk, chicken broth, diced tomatoes, lize zest, sugar, kosher salt, and freshly ground black pepper. If desired, add red pepper flakes for some added heat.
Stir and bring mixture to a boil. Then add the strained chickpeas, diced sweet potatoes, and russet potatoes (and a bit more salt and pepper). Cook until potatoes are fork tender, about 25 minutes (if potatoes are diced small).
Remove pot from heat momentarily. Take an immersion blender (or use a regular blender) and blend soup for about 10 seconds, or until about half of the soup is pureed. I like to keep some chunks in tact, but this is your choice.
Move pot back to heat, and add the mushrooms and spinach. Reduce heat to medium and cook for about 5-6 minutes, stirring constantly (because pureed soup splatters!).
Serve soup with a sprinkle of cilantro and some extra red pepper flakes, if desired.