Vegetarian Red Curry Soup

Warm, comforting, and packed with vibrant flavors, this Vegetarian Red Curry Soup is the perfect blend of creamy coconut milk, aromatic red curry paste, and fresh vegetables like bell peppers, carrots, and zucchini. This one-pot wonder is quick to prepare, with just 15 minutes of prep time and 25 minutes of cooking, making it ideal for busy weeknights. Loaded with nutrient-rich ingredients such as baby spinach and a squeeze of fresh lime, this soup is not only wholesome but also incredibly satisfying. The bright garnish of fresh cilantro adds a burst of freshness to every bowl. Whether you're craving a healthy meal or a flavorful vegetarian option, this red curry soup is guaranteed to tantalize your taste buds while hitting all the right notes of spice, creaminess, and zest. Perfect for meal prep or serving up to four, this Thai-inspired dish is an easy favorite for plant-based cooking enthusiasts.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 large red bell pepper, sliced
• 2 medium carrots, sliced
• 1 medium zucchini, sliced
• 3 tablespoons red curry paste
• 4 cups vegetable broth
• 1 14-ounce can coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 3 cups baby spinach
• 1 medium lime, juiced
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for about 3 minutes, until it becomes translucent.

Step 3

Add the minced garlic and cook for another minute, stirring frequently to avoid burning.

Step 4

Add the sliced red bell pepper, carrots, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the red curry paste, and cook for 1 minute to bring out the flavors.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to blend and the vegetables to become tender.

Step 8

Stir in the coconut milk, soy sauce, and brown sugar. Cook for another 5 minutes until heated through.

Step 9

Add the baby spinach to the pot and stir until wilted.

Step 10

Remove the pot from the heat and stir in the lime juice.

Step 11

Season the soup with salt and black pepper to taste.

Step 12

Serve the soup hot, garnished with chopped fresh cilantro.

Nutrition Facts

Serving size	(2234.0g)

Amount per serving	% Daily Value*
Calories	1072.2

Total Fat 39.8g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 5727.4mg	0%
Total Carbohydrate 159.9g	0%
Dietary Fiber 27.2g	0%
Total Sugars 74.3g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 431.1mg	0%
Iron 12.7mg	0%
Potassium 3901.9mg	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: 31.9%

Protein: 11.1%

Carbs: 57.0%