Eats: Coconut Veggie Soup

8:48 AM

Soup1

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. 

Get
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
Broccoli
Cauliflower
Bok Choy
Spinach
Lime juice & zest
Ginger
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.  

Soup2

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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

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

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  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.
    http://www.averysweetblog.com/

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

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  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

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

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Talk nerdy to me.