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Easy vegetable coconut curry soup

March 15, 2010

in Recipes, Soup, starters dips and snacks, Vegetarian


Feel like something different tonight? try this soup. It really lives up to its name. It’s easy, it’s curried, it has coconut milk goodness in it and you can use up almost any vegetable you happen to neglect in the back of your fridge. I always have root vegetables such as carrots, onions, potatoes and parsnips on hand but feel free to switch them up with sweet potatoes, cauliflower, squash or anything else that rings your bell. I do recommend that you keep the onion and the aromatic root (parsnip, celery or parsley root) as they add, well, aroma to the soup. I used half a can of coconut milk and froze the rest, but you can definitely add the whole can for extra coconut richness (but I won’t be accountable for the fat content). The soup keeps well in the fridge for up to a week, and is very yummy served with some coriander that I sadly did not have when this picture was taken. What are you waiting for? Curry up!

Easy vegetable coconut curry soup


1 Tbsp butter
1 tsp canola oil
1 chopped onion
2 cups chopped carrots
1 cup and a half chopped parsnip
1 tsp and a half curry powder
1 tsp salt
2 Tbsp grated ginger root (I keep mine in the freezer and grate it straight in the pot)
1 cup and a half chopped potatoes
1 liter chicken stock
1/2 can coconut milk


1. Heat butter and oil in a small soup pot and saute onions, carrots and parsnip for about 3 minutes on medium heat.

2. Add curry, salt and ginger and stir together for about 30 seconds.

3. Add stock and potatoes, bring to a boil, reduce heat and cook until the vegetables are soft.

4. Blend to smoothness with a blender stick (go get one, you need it), add coconut milk, stir and cook until heated through.

5. Serve garnished with coriander leaves.

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