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In recent years, plant-based soups have gained immense popularity as a nourishing and satisfying meal option. They not only cater to various dietary preferences but also offer a perfect way to incorporate a variety of vegetables into your diet. One such delightful recipe is the Cozy Coconut Vegetable Curry Soup, a comforting dish that warms both the body and soul.

Quick & Cozy Vegetable Curry Soup

Wrap yourself in the comforting embrace of this Cozy Coconut Vegetable Curry Soup, perfect for an easy weeknight dinner or a sunny spring brunch. Packed with vibrant, fresh vegetables and the creamy goodness of coconut milk, this dish delivers warmth and nutrition in every spoonful. Its quick to make, ideal for any occasion, and sure to be a family favorite. Try it tonight or save this recipe for your next gathering!
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Ingredients
  

2 tablespoons coconut oil

1 medium onion, finely diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 can (14 oz) coconut milk, full-fat for creaminess

4 cups vegetable broth (low-sodium preferred)

2 medium carrots, peeled and diced

1 red bell pepper, chopped into bite-sized pieces

1 medium zucchini, cut into half-moon slices

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup frozen peas

1 tablespoon soy sauce or tamari (for gluten-free option)

Salt and fresh ground pepper to taste

Fresh cilantro, roughly chopped, for garnish

Lime wedges, for serving

Instructions
 

Heat the Oil: In a large pot, heat the coconut oil over medium heat. Once melted, add the diced onion and sauté for about 3-4 minutes, stirring occasionally, until the onion is translucent and tender.

    Add Aromatics: Incorporate the minced garlic and grated ginger into the pot. Continue cooking for an additional 1-2 minutes until fragrant, being cautious not to burn the garlic.

      Spices Time: Sprinkle in the curry powder, ground cumin, and ground turmeric. Stir thoroughly to coat the onion mixture and toast the spices for about 1 minute, enhancing their flavors.

        Incorporate Liquids: Gradually pour in the coconut milk, followed by the vegetable broth, stirring continuously until all ingredients are well combined.

          Add Veggies: Incorporate the diced carrots, chopped red bell pepper, half-moon slices of zucchini, and cut green beans into the pot. Stir and bring the entire mixture to a gentle boil.

            Simmer the Soup: Reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 15 minutes or until the vegetables are tender yet still vibrant.

              Final Touches: Stir in the frozen peas and add soy sauce or tamari. Taste and adjust seasoning with salt and fresh ground pepper as necessary. Allow it to heat through for an additional 3-5 minutes.

                Serve: Ladle the warm soup into individual bowls, garnishing each with a sprinkle of fresh cilantro. Serve with lime wedges on the side for a refreshing burst of flavor!

                  Prep Time, Total Time, Servings:

                    15 minutes | 30 minutes | 4 servings