Eats: Coconut Veggie Soup

8:48 AM


It is still pretty chili here in Michigan, so how about a soup-foodie post? This is a great soup for transitional seasons because the coconut milk and spices make it *almost* summery, great for those cold-but sunny, Spring days we've been having. Also, SOUP. 

2 tbsp coconut oil
2 tbsp curry
1/2 yellow onion, diced
2 tbsp chili powder
32 oz coconut milk
32 oz vegetable broth
Sliced carrots
Cherry tomatoes
Bok Choy
Lime juice & zest
Salt & Pepper

*For the veggies, I didn't really measure them, I just added what I had in the fridge, so just add as much as you want.

In a large pot, heat the coconut oil until it melts, then add in the curry and cook for a minute. Next, add in the onions, lime juice, lime zest, ginger, & chili and saute for 2-3 minutes. Next, add in the coconut milk & vegetable broth, bringing to a boil. Add in veggies, cook for about 2-3 minutes (until done). Add salt & pepper to taste.  


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11 Musings

  1. Oh my goodness....this looks so good! I love coconuts and coconut oil. I use coconut oil instead of butter and I cook in coconut oil instead of just about any other cooking oil- I just love it so much! Thank you so much for sharing this recipe! Can't wait to try it! =D

  2. I am making this tonight...yum! Also, it snowed this morning in Minneapolis. Seriously.

  3. I've never had coconut veggie soup! It sounds and looks so delicious Sara. You need to come out with a soup cookbook. You're good at this.

  4. You know, so many good things to do with coconut oil!

  5. That looks amazing, I wish Kim liked coconut, well in small doses she can eat it but not like that. We did a pulled pork thing mmmm Pork :D

  6. That looks delicious! It is still a bit chilly here too so still soup eating weather. I love curried coconut anything!


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