Coconut Curry Soup

Coconut Curry Soup
Prep time
Total time
Serves: 4
  • 2 large sweet potatoes
  • 1 cucumber, chopped in chunks
  • 1 medium onion
  • 1 can coconut milk
  • ¼ cup water
  • 2½ cups vegetable broth
  • 2-3 Tbsp. curry powder
  • 1 tsp. cumin
  • ½ tsp. turmeric
  • ¼ tsp. cayenne
  • ground pepper to taste
  • qunioa or brown rice (cooked)
  1. In a small sauce pan or rice cooker, prepare Quinoa/brown rice. Use ratio 1 cup rice to 2 cups water. Bring water and rice to a boil, then reduce to simmer for 20-30 minutes until all water is absorbed.
  2. Chop sweet potatoes into ½" cubes & dice onion.
  3. While grains are cooking, in a large soup pot mix all ingredients together, leaving out cucumber and bring to a boil. Boil for 5 minutes then reduce heat and simmer for about 15-20 more minutes.
  4. Use immersion blender to 'cream' 75% of the vegetables. You can also scoop ¾'s of the 'chunky stuff' into a blender. Blend and return contents back into soup pot.
  5. Next add cucumber chunks and cook for 5 more minutes. Stir and season with black pepper.
  6. Serve soup over a scoop of cooked brown rice or quinoa.


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