coconut curry soup

Several years ago when both my sisters were living at home, my father made a “don’t want to throw leftovers out” soup.  It turned out green.  A real puke green.  My sisters freaked and would not touch the soup.  That is,until they got really hungry.  They loved it!  To this day, that soup is the topic of a many Sunday Dinners.

Soups are just my thing!  You put a bunch of ingredients in a pot, let it simmer and just like that you have a magical meal!  Soup can be very inexpensive, they freeze well and are a great way to get extra veggies in.  Soups are my “go-to” all year long.  I told you in a previous post that you would see curry on my blog again.  I was not expecting it to be this soon, but I just couldn’t resist.  I had a can of coconut milk and wanted to see how it would go with the curry powder.  SCORE!!  This soup is so good!!  The broth is rich and creamy.  The curry is spicy and colorful.  The veggies are cooked to perfection.  Not too mushy, they are just right.

I have listed below all items used in this soup.  However, I believe you should create your own.  All the best soups I have ever had were, just from ingredients in the kitchen.  No real recipe required.  Use what I have below as a starting point for your own masterpiece.


Coconut Curry Soup with Brown Basmati Rice

Coconut Curry Soup



1 c brown basmati rice

1 c veggie broth

1 c water

I always make rice using 1 part rice and 2 parts liquid. This time I mixed veggie broth and water for more flavor.



1/2 yellow onion, chopped

1/2 tomato, chopped

1 red bell pepper, chopped

2 carrots, chopped

1 potato, chopped

4 yellow squash, chopped

1 handful of baby spinach, chopped

1 bay leaf

1 vegan Chick’n bullion cube

1 can coconut milk

1-1/2 T. curry powder

In a pot sauté onion and pepper with 2 T. of hot water. Once onions are translucent add carrots and potatoes with a bit more water. Stir on bullion and add bay leaf.  Let simmer until potatoes are soft. Next add squash and tomatoes, along with coconut milk and curry powder. Let it simmer for 15 minutes. Turn off stove and add a hand full of baby spinach.  Cover pot until spinach has wilted.

Add rice and soup to a bowl. Garnish with tomato and cilantro. The taste is amazing.

Let me know if you try this!


Blackberry’s Mom

7 thoughts on “coconut curry soup

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