Heart-Healthy Red Curry Soup

Warm up with a bowl of vibrant and nourishing Heart-Healthy Red Curry Soup, a perfect fusion of exotic flavors and wholesome ingredients. This veggie-packed recipe features a rich base of low-sodium vegetable broth and creamy light coconut milk, infused with the bold kick of red curry paste, fresh ginger, and garlic. Sweet potatoes, bell peppers, zucchini, and baby spinach provide a medley of textures and nutrients, while a splash of lime juice and soy sauce enhances the dish with a tangy-salty balance. Served over fluffy brown rice, this comforting soup is ideal for anyone seeking a heart-healthy, nutrient-dense, and satisfying meal. Ready in just 45 minutes, it’s gluten-free, vegan-friendly, and brimming with fragrant Thai-inspired flavors that feel indulgent yet wholesome. Perfect for busy weeknights or cozy weekends, this one-pot wonder is as delicious as it is easy to make.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 tablespoons red curry paste
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) light coconut milk
• 1 large, peeled and cubed sweet potato
• 1 medium, sliced bell pepper
• 1 medium, sliced zucchini
• 2 cups, packed baby spinach
• 2 tablespoons lime juice
• 2 tablespoons low-sodium soy sauce
• 0.5 cup, chopped fresh cilantro leaves
• 2 cups, cooked brown rice

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook until softened, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.

Step 4

Add the red curry paste and stir well to combine with the onion mixture.

Step 5

Pour in the vegetable broth and coconut milk, and bring to a gentle simmer.

Step 6

Add the cubed sweet potato and cook for 10 minutes, or until the sweet potato starts to soften.

Step 7

Add the sliced bell pepper and zucchini, and simmer for another 5-7 minutes, until the vegetables are tender.

Step 8

Stir in the baby spinach, allowing it to wilt into the soup.

Step 9

Add lime juice and soy sauce for additional flavor, stirring well.

Step 10

If needed, season with additional lime juice or soy sauce to taste.

Step 11

Remove from heat and stir in the fresh cilantro leaves.

Step 12

Serve the red curry soup hot over a scoop of cooked brown rice in each bowl, for a hearty and satisfying meal.

Nutrition Facts

Serving size	(2861.2g)

Amount per serving	% Daily Value*
Calories	1427.1

Total Fat 60.2g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 5.2g
Cholesterol 5.4mg	0%
Sodium 4608.6mg	0%
Total Carbohydrate 200.9g	0%
Dietary Fiber 24.0g	0%
Total Sugars 45.6g
Protein 30.8g	0%

Vitamin D 0IU	0%
Calcium 495.5mg	0%
Iron 19.8mg	0%
Potassium 2957.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 8.4%

Carbs: 54.7%