Creamy Coconut and Vegetable Soup
A velvety smooth and rich soup made with coconut milk and vibrant vegetables, perfect for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 2 carrots peeled and diced
- 1 zucchini diced
- 1 cup cauliflower florets
- 1 can 400 ml coconut milk
- 2 cups vegetable broth
- 1 tsp ground turmeric
- 1/2 tsp cumin
- Salt and black pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
- Add the diced carrots, zucchini, and cauliflower, and cook for an additional 5 minutes.
- Stir in the ground turmeric and cumin, and cook for 1 more minute to release the spices’ aroma.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer it to a blender in batches.
- Season with salt and black pepper to taste.
- Garnish with fresh cilantro if desired, and serve hot.
NUTRITION FACTS (Per Serving)
Calories: 180 kcal
Carbohydrates: 15 g
Fat: 12 g
Protein: 3 g