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–+ servings
A bowl of golden coconut soup surrounded by ingredients.

Golden Coconut Vegetable Soup

Stay warm with this creamy golden coconut vegetable soup, infused with comforting spices! 
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Prep Time 10 minutes
Cook Time 37 minutes
Course Dinner
Cuisine Indian
Servings 8 servings

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

  1. 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!!
  2. 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!
 
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Keyword Coconut Milk, comforting, Curry Powder, delicious, Indian, spices, stew, Tortilla Soup, Turmeric, vegetable, warm, winter, winter recipes
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