This Coconut Vegetable soup recipe was intriguing and I had to try it. I doubled the potatoes since I didn’t have zucchini on hand. I was delightfully surprised how delicious this was. Never have I used coconut milk in soup and I loved the results. The tumeric added a wonderful flavor, much to my surprise! If you have vegan family or friends, this is a great recipe to serve.
Creamy Coconut Vegetable Soup
INGREDIENTS:
- 2 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 medium potato, diced
- 2 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 3 cups water (or vegetable broth for added flavor)
- Salt and pepper to taste
- 1 cup coconut milk (full-fat or light, as desired)
- 1/2 teaspoon turmeric powder (optional, for color and inflammatory benefits)
- Fresh herbs for garnish (like cilantro or parsley)
DIRECTIONS:
- Combine vegetables and water: In a large pot, add the onion, garlic, carrots, potato, zucchini, corn and water. Season with salt and peppers, and stir well
- Simmer until soft: bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until the vegetables are tender and cooked through.
- Add coconut milk: Pour in the coconut milk and stir well to combine. If using turmeric for extra color and health benefits, add it now. Let the soup simmer for another 5 minutes to heat through and allow the flavors to meld.
- Adjust seasoning: Taste the soup and adjust salt and pepper as needed.
- Service: Ladle the soup into bowls and garnish with fresh herbs like cilantro or parsley.
This no-oil, one-pot soup makes 4 servings and is a comforting, easy-to-make meal that’s full of flavor and gentle on digestion.
Recipe from Freddie’s Holitic Health
Fork Lore 