Spicy Coconut Curry Soup
Very easy
Hannah
Hannah

Spicy Coconut Curry Soup

8 minutesPrep time

18 minutesCook time

692 cal.Per serving

Ingredients for 1

Coconut milk

1/2 cup

Coconut milk

Butternut squash

1/4

Butternut squash

Veggie broth

1.5 cups

Veggie broth

Carrots (fresh)

1

Carrots (fresh)

Yellow onion

1/2

Yellow onion

Ginger (fresh)

1/2 in

Ginger (fresh)

Curry paste (red)

1 tbsp

Curry paste (red)

Lime

1/2

Lime

Garlic

1/2 clove

Garlic

Utensils

Pot (small), Stovetop, Immersion blender, Knife

recipe

  • Step 1
    Peel & dice the carrots. Peel & cube the butternut squash if needed.
  • Step 2
    Peel & thinly slice the ginger.
  • Step 3
    Peel & thinly slice the onion.
  • Step 4
    Peel & mince the garlic.
  • Step 5
    Heat a drizzle of oil in a pot over medium heat. Add ginger, garlic, onion & curry paste. Stir & cook 2-3 min.
  • Step 6
    Add cubed butternut squash & stir. Pour in the veggie broth & stir. Cover & bring to a boil. Reduce the heat & simmer for 10-15 min or until the squash is fork-tender.
  • Step 7
    Stir in the coconut milk & lime juice.
  • Step 8
    Remove the pot from the heat. Purée the mixture until smooth & creamy, using an immersion blender, blender or food processor.
  • Step 9
    Season with salt. Serve hot in a bowl, garnished with a drizzle of coconut milk & cilantro if you have! Enjoy!