Coconut Vegetable Soup Recipes

COCONUT CURRY VEGETABLE SOUP.

Steps:

• In a large pot, saute the onions, garlic, ginger, carrots, celery and peppers until soft and starting to caramelize.
• Add the garlic, ginger and spices and saute for another minute or two then add the tomatoes, remaining vegetables, stock and coconut milk.
• Season with salt and pepper then reduce the heat and bring to a simmer.
• Reduce the heat and cook for 20-30 minutes until all the vegetables are cooked through.
• Adjust seasoning then serve with a dollop of yogurt and fresh cilantro/coriander.

VEGETABLE SOUP WITH COCONUT MILK

Steps:

• Chop all the vegetables roughly and place in a large saucepan.
• Add enough water to just cover the vegetables and add the salt and garlic.
• Bring to a boil then reduce to a simmer and cook for about 45minutes until the vegetables are soft.
• Keep topping up the water to JUST cover the vegetables if necessary.
• Stir in the curry powder and mix well.
• Remove from heat and puree the mixture. I use a stick blender. Do Not Tip Out The Water!
• Stir in the coconut milk and reheat gently.
• Enjoy!

COCONUT VEGETABLE SOUP

Steps:

• Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
• Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
• Add the stock, coconut milk, lemongrass and turmeric.
• Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
• To serve, place a small handful of bean sprouts in the bottom of each bowl.
• Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.

COCONUT CURRY VEGETABLE SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.

COCONUT CURRIED VEGETABLE SOUP

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and salt; cook 3 to 5 minutes or until tender and beginning to brown. Add garlic, gingerroot, jalapeño chile and curry powder. Cook and stir 30 seconds. Add broth, tomatoes, coconut milk, potatoes and cauliflower. Heat to boiling. Reduce heat to slow boil and cook uncovered 15 to 20 minutes, stirring occasionally, until potatoes are tender.
• Stir in frozen sweet peas; cook 3 minutes longer. Garnish with cilantro and cashews.