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Creamy Vegetable Soup with Coconut Milk and Curry Spices
Created by: Howcan Team
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as broccoli, cauliflower, and green beans)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat 1 tablespoon of coconut oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, diced carrots, diced celery, and diced red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
- Add the curry powder, ground cumin, ground turmeric, and cayenne pepper. Stir well to coat the vegetables in the spices.
- Pour in the vegetable broth and coconut milk. Bring the soup to a simmer and cook for 10 minutes.
- Add the mixed vegetables and continue to simmer for an additional 10-15 minutes until all the vegetables are tender.
- Season the soup with salt and pepper to taste.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Serve the creamy vegetable soup with a garnish of fresh cilantro. Enjoy!
Creamy Vegetable Soup with Coconut Milk and curry spices is a fusion of flavors that originated in Southeast Asia. This dish combines the rich, creamy texture of coconut milk with the aromatic and spicy notes of curry spices. The addition of fresh, seasonal vegetables adds a burst of color and nutrition to the dish. Renowned chefs in Thailand and Malaysia have perfected this recipe, infusing it with their own unique blend of spices and locally sourced vegetables. The dish has gained popularity in Western countries as well, with many restaurants offering their own take on this flavorful soup. The key to a delicious Creamy Vegetable Soup with Coconut Milk and curry spices lies in the balance of flavors. The creaminess of the coconut milk should complement, not overpower, the boldness of the curry spices. Fresh, high-quality vegetables are essential for a vibrant and satisfying dish. For a twist on the traditional recipe, some chefs incorporate lemongrass, kaffir lime leaves, or galangal to add a citrusy and aromatic dimension to the soup. This variation adds a refreshing and zesty element to the dish, elevating it to new heights of culinary delight. Today, the best versions of this dish can be found in authentic Thai and Malaysian restaurants, where skilled chefs expertly blend the flavors of coconut milk and curry spices to create a harmonious and unforgettable dining experience. Whether enjoyed as a starter or a main course, Creamy Vegetable Soup with Coconut Milk and curry spices is a delightful culinary journey that tantalizes the taste buds and warms the soul.
45 min
6
250 calories
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