Stay warm with this creamy golden coconut vegetable soup, infused with comforting spices!
The Story
It all started with an empty stomach…and curry powder. Mine is a heavenly blend of fragrant coriander, black pepper, cumin, cloves, turmeric, ginger, garlic, and onion. From there, I gathered a medley of vegetables and flavoring agents. This humble culinary experiment became an epic game of improv!
If you’ve ever taken an improv class, you’ll recall the most famous rule of thumb: “Yes, and…” Instead of shutting down your partner (“no”), it’s best to keep the conversation flowing. One participant accepts what another participant has exclaimed (“yes”) and expands on that line of thinking (“and”)… I find that the same can be true of cooking.
Less can be more…but not for my Golden Coconut Vegetable Soup. When you have fresh bell peppers, carrots, cauliflower, golden potatoes, coconut milk, rice wine vinegar, and tamari on hand, the above-mentioned adage surely applies. One ingredient complements another, unlocking new levels of mouth-watering FLAVOR.
The Recipe: Golden Coconut Vegetable Soup
Two unique curry styles inspired me. So, what are the main differences between Thai and Indian?
- Thai curry typically begins with a curry paste. It may consist of chilies, ginger, lemongrass, lime, shrimp paste, garlic, shallots, and more. Coconut milk, vegetables, meats, and fish sauce are common pairings. With a light and creamy base, it’s smooth on the tongue. The taste is bright, tangy, and refreshing—thanks to vibrant herbs along with citrusy notes of lemongrass and lime leaves! If you’re looking for spice, then Thai curries—with Jasmine rice—are the answer.
- The base of Indian curry is a blend of sautéed tomatoes and onions. Dry spices like cumin, turmeric, coriander, red chili, and cinnamon pack an explosive punch for your palette! Unless you travel to South India, it’s far less common for curries to include coconut milk. Yogurt, water, butter, or cream are popular additions. With its gravy-like consistency, Indian curry is best described as rich and velvety. On a bed of basmati rice, it feels like home to me. Did you know that curry powder is rarely used in India? Instead, curry leaves, cumin, cardamom, Garam Masala (“warming spices”), turmeric, coriander, mustard seeds, tamarind, and others are highly prized ingredients. Read this article to understand the complex origin story of curry powder.
During the winter months, it’s impossible to resist soups or stews. Hearty, flavorful, and delicious are a few words that come to mind. This golden recipe will brighten even the gloomiest days. You can curl up with a bowl while reading or watching beloved stories come to life. What’s your entertainment of choice?
Golden Coconut Vegetable Soup
Equipment
- Knives
- Measuring Cups & Spoons
- Stock Pot
- Wooden Spoon
Ingredients
- 1 tablespoon (chili-infused) extra-virgin olive oil (see notes)
- 1 yellow onion (diced)
- 5 garlic cloves (minced)
- 2 green bell peppers (diced)
- 4 small-medium carrots (peeled and sliced)
- ½ head of cauliflower
- 1.5 pounds golden potatoes (peeled and diced)
- 2 cups chickpeas (unsalted)
- 3 tablespoons curry powder
- 3 cups vegetable broth (low sodium)
- 1 cup diced tomatoes (from a can is easiest)
- 1 13.5-oz can full-fat coconut milk
- 1 13.5-oz can light coconut milk
- 3 tablespoons coconut sugar (optional)
- 1 teaspoon black pepper
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
- sea salt (to taste)
Instructions
- Prepare your ingredients. The French term mise en place ("putting in place") comes to mind! Pro chefs ensure that every ingredient is measured, cut, peeled, sliced, grated, etc. before cooking.
- Add your extra-virgin olive oil to the stock pot. Heat it over medium high.1 tablespoon (chili-infused) extra-virgin olive oil
- Incorporate the diced onions and minced garlic. Cook for approximately 3 minutes or until the aromatics soften.1 yellow onion, 5 garlic cloves
- Stir in the chopped bell peppers, carrots, cauliflower, and potatoes. Sauté for another 5 minutes. Add the chickpeas.2 green bell peppers, 4 small-medium carrots, 1.5 pounds golden potatoes, 2 cups chickpeas, ½ head of cauliflower
- Coat everything with curry powder. Stir well for 2 minutes.3 tablespoons curry powder
- Pour in the diced tomatoes and vegetable broth. Stir and cook for a few minutes. Next, add the full-fat and light coconut milks!3 cups vegetable broth, 1 cup diced tomatoes, 1 13.5-oz can full-fat coconut milk, 1 13.5-oz can light coconut milk
- Sprinkle in the coconut sugar and black pepper.3 tablespoons coconut sugar, 1 teaspoon black pepper
- Bring the mixture to a boil and simmer on medium for 20-25 minutes or until the potatoes are tender.
- Lastly, top off your pot of curry soup with tamari, rice wine vinegar, and sea salt. Don't forget to stir well before enjoying!2 tablespoons tamari, sea salt, 1 tablespoon rice wine vinegar
Notes
- Chili-infused olive oil is not a requirement for this recipe. The original E.V.O.O. is perfectly fine! If you’re feeling adventurous, this is my absolute favorite from Olivier!!
- Do you want that marvelous golden color? If you let the soup chill in the fridge overnight, it literally glows the next day! Turmeric in the curry powder acts as a natural dye and tints your food. A bonus? It has beneficial anti-inflammatory properties!