Coconut Curry Soup To Warm Your Soul

 

There’s something about going after your dreams, and finally believing that you are in fact enough to create something and bring it to life. I think, or actually I know for a fact that a lot of us would love to start something up, but we never fully commit to our ideas, either because they’re a lot of work or maybe because we don’t think they will be successful by societies standards. That’s a bunch of nonsense, imagine what our world would be if we all just believed in our ideas?

Starting my little health and wellness business has had it’s challenges , but it’s something I’m so incredibly passionate about. As someone who’s tired of consumerism from all directions of the health industry, I want to only provide information and services that deliver value and meaning to me for you to also enjoy in your life.

Off the topic of business and onto food! To end off May and welcome the winter in, I am brining you a warm, cozy coconut curry soup recipe. Packed with nutrients and flavour, and all the warmth you’ll need to help you get through the cold season!

I usually try to make a big batch on a Sunday to have throughout the busy work week. This one is no exception, and it’s been on heavy rotation around here. I often pair mine with wild rice, quinoa, or buckwheat.

This tasty, warming soup is vegan and gluten-free, is loaded with nutrients and has plenty of flavour. And the best part? It’s easier than you think, with no fuss, plus your blender does all of the work for you! Make it, and thank me later.

I like to use low carb zucchini spaghetti or zucchini noodles for this if I am pairing it with a grain.
Zucchinin isn’t only low in carbs, it’s loaded with nutrition and mineral-rich water. I’ve boosted the nutrient potential further with bell pepper for that skin glow, coriander for the immune boosting anti-oxidants, and almonds for their high protein. For presentation I like to sprinkle a few raisins and chopped coriander – A dash of coconut yogurt on the top works really well too!

For those of you who don’t have a high-speed blender just puree this soup in your conventional blender, then transfer the mixture to a saucepan, and warm it over medium heat for about 5 minutes until hot.

Ok, I hope you guys enjoy this one and with that I am going to drop the recipe below. Please share your recreations with me on instagram, I love seeing them!

 

Easy Coconut Curry Soup

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15
Servings 4

Ingredients
Soup:
o 1 3/4 cups (420ml) vegetable broth (or filtered water)
o 1 1(3.5/400ml) can full–fat coconut milk (1 3/4 cups (420ml))
o 1 cup (140g) raw unsalted almonds, soaked and drained
o 1 tablespoon fresh lime juice
o 1 tablespoon wheat-free tamari
o 2 teaspoons minced fresh ginger
o 1/2 teaspoon yellow curry powder
o 1/2 teaspoon onion powder
o 1/2 teaspoon garlic powder
o A pinch of Himalayan salt plus more to taste
o 1/8 teaspoon cayenne pepper
Toppings:
o 1 small zucchini, spiralized into noodles
o 1/2 cup (14g) finely chopped coriander
o 1/2 cup of raisins
o 1 medium lime, cut into quarters

Instructions
1. Place all of the soup ingredients into your blender. If you’ve got a high speed blender or vitamix, blend for about 5 minutes, starting on speed 1 and gradually increasing  to speed 10.
2. If you do not have a high-speed blender, blend the soup until smooth and creamy, then transfer to a saucepan, and gently warm on the stovetop over medium heat until piping hot.
3. Divide the soup up for your family, friends, guests or whoever you’ll be spoiling with this nourishing and delicious soup, add equal amounts of zucchini noodles, coriander and a few raisins. Enjoy!

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