Coconut Curry Soup

Prep ook otal 

Ingredients:

  • 2 tablespoons extra-virgin coconut oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 tbsp. fresh grated ginger
  • 2 (13½-ounce) cans full-fat coconut milk
  • 1 cup chicken or vegetable broth
  • 1 cup chopped cauliflower
  • 1 cup chopped kale leaves
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon pink salt
  • 2 tablespoons chopped fresh cilantro leaves, for garnish

Instructions:

Step #1:  In a medium saucepan over low heat, melt the coconut oil. Add the onions, garlic, and ginger and sauté until tender.
Step #2:  Add the coconut milk, broth, cauliflower, kale, curry powder, turmeric, and salt and stir until well combined. Raise the heat to medium and cook, stirring often, for 10 minutes.
Step #3:  Reduce the heat to low and simmer, stirring often, for 15 minutes. Remove from the heat and stir in the meat, if using.
Step #4:  Ladle the soup into bowls and garnish with the cilantro. Serve immediately.
Notes: This is an easy, versatile soup. You can add cooked, chopped chicken for extra protein. Other vegetables, such as broccoli and mushrooms, can be added or substituted as desired.

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