Low Sodium Creamy Coconut Curry Soup

Experience the perfect balance of rich, creamy flavors and wholesome nutrition with this Low Sodium Creamy Coconut Curry Soup. Packed with vibrant vegetables like carrots, red bell peppers, and mushrooms, this soup is gently simmered in a luscious blend of unsweetened coconut milk and low-sodium vegetable broth. Aromatic spices such as curry powder, cumin, and coriander infuse every spoonful with irresistible warmth, while fresh ginger, garlic, and a hint of lime juice bring a refreshing zing. Perfect for those watching their sodium intake, this one-pot wonder is easy to prepare in just 45 minutes and makes a satisfying, heart-healthy meal. Garnished with fresh cilantro and red chili flakes, it’s a comforting, flavorful dish ideal for cozy nights or as a light yet fulfilling lunch option.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium, finely chopped Onion
• 3 minced Garlic cloves
• 1 tablespoon, grated Fresh ginger
• 1 large, peeled and sliced Carrot
• 1 medium, diced Red bell pepper
• 1 cup, sliced Mushrooms
• 2 tablespoons Curry powder
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 4 cups Low sodium vegetable broth
• 1 can (13.5 oz) Unsweetened coconut milk
• 1 tablespoon Lime juice
• 0.5 teaspoon Salt substitute or salt to taste
• 0.25 teaspoon Black pepper
• 0.25 cup, chopped Cilantro
• 0.5 teaspoon Red chili flakes

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 2

Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 3

Add the carrots, red bell pepper, and mushrooms to the pot. Sauté the vegetables for about 5 minutes until they begin to soften.

Step 4

Sprinkle the curry powder, ground coriander, and ground cumin over the vegetables. Stir well to coat everything evenly with the spices.

Step 5

Pour in the low sodium vegetable broth, bringing the mixture to a simmer. Cook for about 10 minutes, allowing the flavors to meld and the vegetables to become tender.

Step 6

Add the unsweetened coconut milk, stirring to combine. Simmer on low for an additional 5 minutes, letting the soup become creamy and rich.

Step 7

Stir in the lime juice, and season with salt substitute or salt to taste, and the black pepper.

Step 8

Remove the pot from heat and garnish with chopped cilantro and red chili flakes before serving.

Step 9

Serve the soup hot, enjoying as a comforting and deliciously fragrant meal perfect for any time of the year.

Nutrition Facts

Serving size	(1947.0g)

Amount per serving	% Daily Value*
Calories	667.3

Total Fat 42.5g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 5008.6mg	0%
Total Carbohydrate 61.3g	0%
Dietary Fiber 10.8g	0%
Total Sugars 24.0g
Protein 15.1g	0%

Vitamin D 0IU	0%
Calcium 891.0mg	0%
Iron 15.1mg	0%
Potassium 2385.8mg	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: 55.6%

Protein: 8.8%

Carbs: 35.6%