Spicy Coconut Curry Soup

Be the first to review

Let the aroma of this soup fill you with joy! We recommend enjoying this recipe near a toasty fireplace...it's a vibe : -)


8 minutes

Prep time

18 minutes

Cook time

660 cal.

Per serving


Pot (small), Stovetop, Immersion blender


Carrots (fresh)
Butternut squash

Step 1

Peel & dice the carrots. Peel & cube the butternut squash if needed.

Ginger (fresh)

Step 2

Peel & thinly slice the ginger.

Onion (yellow)

Step 3

Peel & thinly slice the onion.


Step 4

Peel & mince the garlic.

Ginger (fresh)
Onion (yellow)

Step 5

Heat a drizzle of oil in a pot over medium heat. Add ginger, garlic, onion & curry paste. Stir & cook 2-3 min.

Butternut squash
Broth (vegetable)

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.

Coconut milk

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!

Nutrition facts

Average estimated amount for one serving

Energy660 cal.
Fat35 g
Carbohydrates81 g
Protein10 g
Fiber13 g

On average, one serving of the recipe "Spicy Coconut Curry Soup" contains 660 Energy, 35 g of Fat, 81 g of Carbohydrates, 10 g of Protein, 13 g of Fiber.

Spicy Coconut Curry Soup
Very easy