coconut curry soup

Coconut Curry Soup…

Something about coconut milk and curry gets me every time!  I just  love the way the flavors blend together making for a spicy, yet soothing soup!

Coconut Curry Soup... Something about coconut milk and curry gets me every time! I just love the way the flavors blend together making for a spicy, yet soothing soup!

This is a soup that can be made in very little time and with a variety of vegetables.  I used carrots, green beans and baby corn, but you could add bell peppers, broccoli, sweet potatoes or mushrooms!  I tossed in some tofu cubes for protein and served brown short grain rice on the side rounding this out as a complete meal!

Coconut Curry Soup... Something about coconut milk and curry gets me every time! I just love the way the flavors blend together making for a spicy, yet soothing soup!

coconut curry soup
 
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Coconut Curry Soup, something about coconut milk and curry gets me every time! I just love the way the flavors blend together making for a spicy, yet soothing soup! !Makes 4 servings
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 tablespoons coconut oil
  • 1 garlic clove, minced
  • ¼ cup red curry paste
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground ginger
  • 2 tablespoons bragg's amino acids, tamari or soy sauce
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 limes, juiced
  • 1 cup of carrots, chopped
  • 1 cup green beans, chopped
  • 8-10 fresh baby corn
  • ½ package (~7 oz.) extra firm tofu, cubed
  • ⅓ cup fresh cilantro
Instructions
  1. In a large soup pot, heat oil over medium-high heat. Add garlic and sauté until fragrant.
  2. Add curry paste, brown sugar, ground ginger and Bragg's Amino Acids and sauté for 1-2 minutes, stirring constantly.
  3. Whisk in coconut milk. Add broth and lime juice. Reduce heat and simmer on low for 30 minutes.
  4. Add carrots, green beans and baby corn and cook until tender crisp. Add tofu before serving and top with fresh cilantro. Serve with short-grain brown rice if desired.
  5. Enjoy!

Coconut Curry Soup... Something about coconut milk and curry gets me every time! I just love the way the flavors blend together making for a spicy, yet soothing soup!

Fun Fact:  Red curry paste contains a whole bunch of amazing superfood ingredients including red chili pepper, lemongrass, garlic, ginger and kaffir lime.  Kaffir limes are native to Thailand, Indonesia and Malaysia.  Their leaves contain a volatile oil, which is full of antioxidants as well as properties that serve as a digestive aid.  The combination of ingredients found in red curry paste may prove to be a powerful and therapeutic anti-inflammatory agent.  And it tastes amazing :)

split pea soup ~vegan, gluten free~

We have a big eating week ahead of us!  Overeating is inevitable during the holidays, so balance it out by eating super healthy before and after the big event!  Focus on simple soups or salads, like this split pea soup!

Simple Split Pea Soup ~vegan, gluten free~

Split peas are loaded with fiber, 1 cup of cooked split peas contains a whopping 16 grams of fiber, that’s more than half of your daily needs!  The soluble fiber found in split peas helps with digestive disorders such as diverticulosis and heart disease.  They also contain B vitamins, minerals and a whole lot of protein!

Not only is this soup really easy to make, it’s also easy on the budget!  The entire recipe costs roughly $10 and that’s with using mostly organic ingredients!

Simple Split Pea Soup ~vegan, gluten free~

split pea soup
 
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Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6-8 servings
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 cups carrots, chopped
  • 2 cup potatoes, diced
  • 1 16 oz bag of dried split peas
  • 8 cups vegetable broth
  • 1 bay leaf
  • ¼ teaspoon cumin
  • ½ teaspoon italian seasoning
  • 1-1.5 teaspoons sea salt
  • 1 teaspoon black pepper
Instructions
  1. In a large soup pot, heat olive oil over medium heat.
  2. Add onions and sauté until lightly golden.
  3. Add garlic and sauté until fragrant.
  4. Add the rest of the ingredients and bring to a boil.
  5. Cover and reduce heat to a simmer. Simmer for 1 hour, stirring occasionally.
  6. Serve warm and enjoy!

Simple Split Pea Soup ~vegan, gluten free~

kale and potato soup ~vegan, gluten free~

A rustic meal made in under an hour!  Kale and potato soup!

Kale and Potato Soup ~ vegan, gluten free ~ A rustic meal made in less than an hour!

We’re back!  

Between a family trip to Disney World and preparing for our big move, things have been a bit crazy!  Meals are simple these days, mostly soups, salads and sandwiches.  Kitchen sink soups are great to make when trying to empty out the refrigerator and shelves!  I’ve also been utilizing summer kale that was frozen for this very purpose!

When we move into our new house I am getting my very own pantry!  I honestly could care less what the rest of the house looks like as long as I have a big kitchen and pantry!

Having a well stocked pantry is so important!  Remember: when you have healthy food in the house, you will eat healthy food!  Many pantry items can be thrown together to create a simple and healthy meal in a limited amount of time!  Stock up on these when on sale!

Here is a list of a few of my pantry favorites:

~canned beans (BPA free lined cans), white, black, kidney and chickpeas Lots of beans! 

~dried beans and lentils

~vegetable broth

~brown and basmati rice

~quinoa

~barley

~whole wheat, gluten free or brown rice pasta

~extra dried seasonings, sea salt and pepper

~braggs amino acids or tamari

~red wine and rice vinegar

~dijon mustard

~organic diced tomatoes and tomato sauce

~capers and olives

~olive oil, toasted sesame seed oil and coconut oil

~old fashioned oats

~dried fruit (organic raisins and cranberries)

~nuts (almonds, walnuts, cashews, pistachios), pine nuts, sunflower seeds, tahini and nut butters

~flax seeds, chia seeds and hemp seeds

~canned coconut milk, non-refrigerated almond milk

Kale and Potato Soup ~ vegan, gluten free ~ A rustic meal made in less than an hour!

Kale and Potato Soup
 
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Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 6-8 cups vegetable broth
  • 1 28 oz can diced tomatoes (organic)
  • 4 red potatoes, chopped
  • 2 cans cannellini beans, rinsed and drained
  • 4-6 sprigs fresh thyme
  • 1 bunch of kale, destemmed and chopped (or frozen kale)
  • sea salt and pepper to taste
Instructions
  1. In a large soup pot, heat olive oil and sauté onion until lightly golden. Add garlic and sauté until fragrant.
  2. Add broth, diced tomatoes, potatoes, beans and thyme and simmer for 30 minutes or until potatoes are tender.
  3. Add kale and simmer for an additional 10 minutes, add sea salt and pepper to taste.
  4. Enjoy!

 Kale and Potato Soup ~ vegan, gluten free ~ A rustic meal made in less than an hour!