Maybe it’s just me but when I think of coconut curry soup I picture a big production in the kitchen with too many instructions and a mess to clean up. Hence why I have always shied away from attempting to make it.
Recently, I had a bomb curry at a local cafe and it’s been on my mind ever since. You know when you can’t get something out of your head and then you start seeing it everywhere? Well that’s exactly what happened to me. I was scrolling through Pinterest and saw about 5 variations of curry soup so I knew it was a sign to test the waters. When I checked out some of the recipes, to my surprise, I found that it was very easy to make!
I’ve been focusing on cooking more wholesome, plant-based dinners that give us true nutritional value to thrive. Curry powder has a long list of benefits including what I think is the most important for Alex, protection against heart disease. Cardamom and sweet basil which are both found in curry powder are vasodilators which reduce blood vessel tension hence making this soup heart healthy.
Other benefits include cancer prevention, relief of pain and inflammation, improved bone health, and fighting off bacterial infections.
Maybe it was the name that intimidated me but regardless, I was able to whip up an amazing creamy soup that is 100% plant-based and nutritious. It just goes to show you shouldn’t judge a book by it’s cover, or in this case, a recipe.
Enjoy my “white gloved” approved coconut curry!
Coconut Curry Soup
Ingredients
- 16 oz red lentils
- 6 cups vegetable broth
- 2 large carrots (peeled and sliced)
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp curry powder
- a dash turmeric
- salt and pepper to taste
- 1/2 cup coconut cream
- 2 tbs pumpkin seeds (topping)
Instructions
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Bring red lentils, vegetable broth, carrots and all seasonings to a simmer and cover. Stir occasionally.
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Once thickened, swirl in coconut cream and top with pumpkin seeds
If you decide to make this soup, tag @whiteglovedvegan on Instagram or Facebook so we can see!
