Coconut Curry Soup
This super simple plant-based recipe, by Jen Hansard, co-founder of Simple Green Smoothies, for Coconut Curry Soup will fill your craving for Thai takeout without all of the added junk.
Servings 4
Ingredients
- 1 15 ounce can full-fat coconut milk unsweetened
- 3 tablespoons Thai curry paste to taste
- 1 teaspoon pure maple syrup to taste
- sea salt to taste
- ½ cup carrots very thinly sliced
- ½ cup mushrooms thinly sliced
- 1 zucchini medium size, spiralized
Toppings
- green onions
- sliced serrano chili
- chopped cashews
- lime wedge
Instructions
- In a 3 to 4-quart saucepan, whisk together the coconut milk and curry paste. Bring to a simmer over medium heat. Stir in the maple syrup and sea salt, to taste.
- Add the carrots and mushrooms. Simmer until carrots are tender, about 20 minutes. Add the zucchini. Taste and add more salt if needed.
- Transfer to a bowl and garnish with sliced green onions, serrano chili, chopped cashews, and a squeeze of lime juice.
Notes
Omit the cashews as a topping to make this nut-free.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Coconut Curry Soup
Amount Per Serving
Calories 110
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Sodium 48mg2%
Potassium 357mg10%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 11g12%
Protein 3g6%
Vitamin A 17779IU356%
Vitamin C 9mg11%
Calcium 84mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.