Description
A vibrant and comforting Coconut Curry Soup featuring tender sweet potato noodles, fragrant spices, and creamy coconut milk. This dairy-free, flavorful soup is packed with vegetables and a touch of lime for brightness, making it perfect for a cozy meal.
Ingredients
Vegetables and Aromatics
- 1 large sweet potato (spiralized)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon minced fresh ginger
- 1 red bell pepper (cut into thin strips)
- 1/2 cup frozen green peas
- juice of 1/2 lime
- Lime wedges, for serving
- Cilantro, chopped, for garnish
Spices and Liquids
- 2 tablespoons yellow curry powder (e.g., Trader Joe's brand)
- 3 cups low-sodium vegetable broth
- 1 can (13.5 ounces) full fat coconut milk
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the sweet potato noodles.
- Bake the sweet potato noodles: Spread the spiralized sweet potato noodles in a single layer on a rimmed baking sheet. Bake for 10 minutes until they are tender but still hold their shape.
- Sauté the aromatics: While the noodles bake, heat 3 tablespoons of water in a soup pot over medium heat. Add the diced onion and cook until tender, about 5 to 6 minutes. Then add the minced garlic, fresh ginger, and red bell pepper strips. Sauté for an additional 2 minutes to bring out their flavors.
- Add spices and liquids: Stir in the yellow curry powder, then pour in the low-sodium vegetable broth and full-fat coconut milk. Bring the mixture to a simmer and cook over medium heat for 15 to 20 minutes to meld the flavors.
- Finish the soup: Add the frozen green peas and squeeze in the juice of half a lime. Stir to combine and warm through.
- Serve: Ladle the soup into bowls and top with the baked sweet potato noodles. Garnish with lime wedges and chopped cilantro to taste.
Notes
- For a spicier kick, add a pinch of cayenne pepper or diced chili peppers during the sauté step.
- Spiralizing the sweet potato can be done with a spiralizer or a julienne peeler if you don’t have one.
- Use full-fat coconut milk for a richer and creamier texture.
- This soup is vegan and gluten-free by nature. Confirm ingredients on curry powder labels if you have dietary restrictions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- To reduce cooking time, you can microwave the sweet potato noodles for 3-4 minutes instead of baking.