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Spicy Coconut Curry Soup

Prep time 15 min
Cook time 25 min
Total time 40 min

Prep time 15 min
Cook time 25 min
Total time 40 min


Oh man, this recipe is bomb!

It’s perfectly creamy, spicy, and dotted with tender veggies. My inner vegetarian is doing cartwheels right now.

Give this soup a try on a cold and dreary day—it’s sure to cheer you up.

Note: Let’s talk about ingredient substitutions in this soup: The rutabaga and sweet potato can be successfully swapped out for your favorite winter squash or root veggie. Butternut squash, acorn squash, parsnips, carrots, zucchini—it’d all be delicious. You’ll notice that this recipe calls for white pepper instead of black. White pepper has more spice, which takes the flavor up a notch in a way that black pepper simply can’t.

Serves 6

2 cups Pearl Onions

2 tablespoons extra-virgin olive oil

2 red bell pepper, seeded and diced

1 rutabaga, peeled and diced

1 medium sweet potato, peeled and diced

3 garlic cloves, chopped

2 tablespoons fresh ginger, grated

3 cups broth (chicken or vegetable)

¾ cup Unsweetened Coconut Milk

2 tablespoons lime juice

sea salt and white pepper to taste


Bring a medium pot of water to a boil. Add the pearl onions and blanch (boil) for 4 minutes. Drain the pot. Once the onions have cooled, halve them and remove their outer skin.


Place a large soup pot over medium-high heat. Add the olive oil, pearl onion halves, and diced red bell pepper. Sauté for 5 minutes. Add the rutabaga, sweet potato, garlic, ginger, and chile paste. Continue to cook stirring often, for 5 minutes, or until the vegetables are tender.


Stir in the chicken broth, cover, and cook for 12 minutes. Remove the lid, mix in the coconut milk, and bring the liquid to a simmer. Stir in the lime juice and fresh cilantro, season with sea salt and white pepper, and serve.


Calories: 195
Fat: 6g
Carbohydrates: 22g
Sodium: 467mg
Fiber: 5g
Protein: 9g
Sugar: 8g

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