Dairy-Free Red Curry Soup
Warm up your soul with this vibrant and creamy Dairy-Free Red Curry Soup, a comforting blend of fragrant Thai flavors and wholesome vegetables that’s as nourishing as it is delicious. This plant-based recipe features bold notes of Thai red curry paste, creamy full-fat coconut milk, and a refreshing hint of lime juice, creating the perfect balance of spice, richness, and tang. Packed with tender carrots, red bell peppers, and wilted baby spinach, this one-pot soup is as visually stunning as it is flavorful. Ready in just 40 minutes from start to finish, it's ideal for weeknight dinners or meal prep. Plus, it’s completely dairy-free, making it a fantastic option for vegan and lactose-intolerant eaters alike. Serve it steaming hot with fresh cilantro on top for a cozy, aromatic bowl that feels like a warm embrace. Get ready to savor a restaurant-quality dish from the comfort of your own kitchen!
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Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 medium carrot, sliced thin
- 1 tablespoon ginger, grated
- 3 tablespoons Thai red curry paste
- 14 ounces coconut milk, full-fat
- 4 cups vegetable broth
- 3 cups baby spinach
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 cup cilantro, chopped
Directions
Step 1
Heat the coconut oil in a large pot over medium heat.
Step 2
Add the chopped onion and sauté until translucent, about 5 minutes.
Step 3
Stir in the minced garlic, sliced red bell pepper, and carrot, cooking for another 3-4 minutes until slightly softened.
Step 4
Add the grated ginger and Thai red curry paste. Cook for 1-2 minutes, stirring frequently, until the paste becomes fragrant.
Step 5
Pour in the coconut milk and vegetable broth, stirring well to combine.
Step 6
Bring the mixture to a gentle simmer, cover, and cook for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.
Step 7
Add the baby spinach, stirring until wilted, about 1-2 minutes.
Step 8
Stir in the lime juice and salt to taste.
Step 9
Remove the pot from heat and garnish with chopped cilantro before serving.
Nutrition Facts
| Serving size | (1988.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1774.4 |
| Total Fat 135.4g | 0% |
| Saturated Fat 108.6g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 0mg | 0% |
| Sodium 5955.3mg | 0% |
| Total Carbohydrate 134.5g | 0% |
| Dietary Fiber 34.3g | 0% |
| Total Sugars 43.0g | |
| Protein 35.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 438.8mg | 0% |
| Iron 25.3mg | 0% |
| Potassium 3854.6mg | 0% |
Source of Calories