Red Curry Coconut Soup
 
Prep time
Cook time
Total time
 
Fight inflammation and cancer with this flavorful and filling soup! Vegan, gluten free, & oil free.
Author:
Recipe type: Soup
Cuisine: Asian
Serves: 4
Ingredients
  • 1 t. fresh ginger, pureed (from a jar is fine)
  • 2-3 cloves garlic, minced
  • 1 heaping T. red curry paste
  • ½ inch turmeric root, grated (or ¼ t. ground turmeric)
  • ½ yellow onion, chopped
  • 2½ cups vegetable broth
  • 1 large sweet potato (~ 1 lb), peeled and diced
  • 2 T. pure maple syrup
  • 1 cup light coconut milk (canned)
  • ¾ t. sea salt
  • Freshly ground black pepper, to taste
  • 2-3 oz. sliced shiitake mushrooms
  • 1 can garbanzo beans, drained (or 8 oz. cubed extra firm tofu)
  • ~4 oz. fresh baby spinach
  • Juice of ½ lime
  • Garnish: fresh cilantro, raw cashews, sriracha (if you like it hot)
Instructions
  1. Add a splash of water to a large soup pot over medium heat. Cook the ginger, garlic, curry paste, and turmeric, stirring constantly, about 2 minutes. Add the onion and stir to coat with the seasonings, then allow to cook until softened, another 5 minutes or so. If the pot starts to get dry, add more water to prevent burning.
  2. When the onion is cooked, pour the vegetable broth into the pot and add the sweet potatoes. Cover pot and cook until the potatoes are tender, 10-15 minutes.
  3. While the potatoes cook, put a splash of water in a medium pot and cook the mushrooms over medium heat about 3 minutes, then add the garbanzos or tofu. After a couple of minutes, place the spinach in the pot and cover to wilt, about 3 more minutes. Stir, remove from heat, and set aside.
  4. Reduce the heat on your soup pot and stir in the maple syrup, coconut milk, salt, and pepper. Using an immersion blender (or standing blender), blend about half of the sweet potatoes and onions to slightly thicken the soup.
  5. Transfer the mushrooms, beans, and spinach to the soup pot. Squeeze the lime juice into the pot and stir. Taste for seasoning.
  6. Ladle soup into bowls and garnish with fresh cilantro, cashews, and sriracha if desired.
Notes
For an even heartier meal, pour this soup over rice or serve it with your favorite bread.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/12/11/red-curry-coconut-soup/